Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine

Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine

Fecha de solicitud: 14-12-2009.- Titular: Consejo Superior de Investigaciones Científicas (CSIC)

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Main Authors: Martorell Guerola, Patricia, Belloch, Carmela, Fernández-Espinar, María Teresa, Querol, Amparo, Ossorio González, Pablo, Tarín, José
Format: patente biblioteca
Language:English
Published: 2009-12-14
Online Access:http://hdl.handle.net/10261/28131
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spelling dig-iata-es-10261-281312017-05-24T12:43:07Z Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine Microorganismo fermentador productor de altas concentraciones de gliarol y sus aplicaciones en la producción de bebidas alcohólicas/vino Martorell Guerola, Patricia Belloch, Carmela Fernández-Espinar, María Teresa Querol, Amparo Ossorio González, Pablo Tarín, José Fecha de solicitud: 14-12-2009.- Titular: Consejo Superior de Investigaciones Científicas (CSIC) The present invention describes two yeast strains - BM58 (CECT13003) and BM60 (CECT13004) - that belong to the Saccharomyces bayanus (var. uvarum) and S. cerevisiae species, respectively, that are not genetically manipulated and are selected from natural wine fermentations with good must fermentative capacity for the production of alcoholic beverages, preferably wine. The wines produced with said yeast are characterized in that they have high concentrations of glycerol without an increase in acetic acid and an increase in the production of certain secondary bouquets. The two yeasts produce, in the main, bouquets of the ethyl ester type, such as ethyl caproate, ethyl caprylate, diethyl succinate and ethyl caprate. Lastly, attention should be drawn to the high implantation capacity in wine fermentations and the ability to grow at low temperatures (10 DEG C) of said yeasts. La presente invención describe dos cepas de levadura - BM58 (CECT13003) y BM60 (CECT13004) que pertenezca al Saccharomyces bayanus (las variedades. uvarum) y S. especie del cerevisiae, respectivamente, que el son no no genético manipulado y el son seleccionaron de fermentaciones naturales del vino con la capacidad fermentante de la buena necesidad para la producción de bebidas alcohólicas, preferiblemente vino. Los vinos producidos con el son dicho de la levadura caracterizado en ése tienen altas concentraciones de glicerol sin un aumento en ácido acético y un aumento en la producción de determinados ramos secundarios. Las dos levaduras producen, en el principal, los ramos del tipo del éster etílico, tales como caproate del etil, caprilato del etil, succinato diethyl y caprate del etil. Pasado, la atención debe ser estirada a la capacidad alta de la implantación en fermentaciones del vino y a la capacidad de crecer en las temperaturas bajas (10 grados C) de las levaduras dichas. Peer reviewed 2010-10-01T11:29:54Z 2010-10-01T11:29:54Z 2009-12-14 patente http://purl.org/coar/resource_type/c_15cd ES 2330709 (A1) http://hdl.handle.net/10261/28131 en open 2141188 bytes application/pdf
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
description Fecha de solicitud: 14-12-2009.- Titular: Consejo Superior de Investigaciones Científicas (CSIC)
format patente
author Martorell Guerola, Patricia
Belloch, Carmela
Fernández-Espinar, María Teresa
Querol, Amparo
Ossorio González, Pablo
Tarín, José
spellingShingle Martorell Guerola, Patricia
Belloch, Carmela
Fernández-Espinar, María Teresa
Querol, Amparo
Ossorio González, Pablo
Tarín, José
Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
author_facet Martorell Guerola, Patricia
Belloch, Carmela
Fernández-Espinar, María Teresa
Querol, Amparo
Ossorio González, Pablo
Tarín, José
author_sort Martorell Guerola, Patricia
title Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
title_short Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
title_full Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
title_fullStr Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
title_full_unstemmed Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
title_sort fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wine
publishDate 2009-12-14
url http://hdl.handle.net/10261/28131
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