Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.

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dc.contributorGILDO ALMEIDA DA SILVA, CNPUV; Carolina Madalozzo Poletto, CNPUV (bolsista); Jandora Severo Poli, CNPUV (bolsista); Patricia Valente, UFRGS.
dc.creatorSILVA, G. A. da
dc.creatorPOLETTO, C. M.
dc.creatorPOLI, J. S.
dc.creatorVALENTE, P.
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2011-03-23
dc.date2011
dc.date2019-04-12T11:11:11Z
dc.date.accessioned2026-07-07T11:21:00Z
dc.descriptionThe aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could affect the rate higher alcohols production and their final concentrations during the tumultuous phase of vinification.
dc.identifierBrazilian Archives of Biology and Technology, Curitiba, v. 54, n. 2, p. 347-356, mar./abr. 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/882297
dc.identifier10.1590/S1516-89132011000200017
dc.identifier.urihttp://hdl.handle.net/123456789/504870
dc.languageeng
dc.rightsopenAccess
dc.subjectVinificação
dc.subjectBrettanomyces custersianus
dc.subjectInfluência
dc.subjectLevedura
dc.subjectMicrobiologia
dc.subjectEnologia
dc.subjectVinho
dc.subjectFermentação
dc.subjectSaccharomyces Cerevisiae
dc.titleInfluence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification.
dc.typeArtigo de periódico

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