A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine
[EN] The present invention relates to a novel Saccharomyces cerevisiae strain which presents low acetic acid yield under aerobic fermentation processes. This feature makes it especially useful for reducing the ethanol content of wines, while avoiding excess volatile acidity associated to other isolates of the same species, by providing sufficient oxygen during alcoholic fermentation. In contrast to strains from other yeast species, this strain is capable of driving wine fermentation to dryness. In this way the process is performed with the inoculation of a single S. cerevisiae yeast strain. The present invention also relates to the use and method for fermented beverage production, particularly production of quality wines with reduced ethanol content.
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2022-06-02
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| Online Access: | http://hdl.handle.net/10261/286031 |
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dig-icvv-es-10261-2860312023-01-03T10:21:24Z A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine Souche de saccharomyces cerevisiae et son utilisation pour la production de vin à teneur réduite en alcool González García, Ramón Morales, Pilar Tronchoni, Jordi [EN] The present invention relates to a novel Saccharomyces cerevisiae strain which presents low acetic acid yield under aerobic fermentation processes. This feature makes it especially useful for reducing the ethanol content of wines, while avoiding excess volatile acidity associated to other isolates of the same species, by providing sufficient oxygen during alcoholic fermentation. In contrast to strains from other yeast species, this strain is capable of driving wine fermentation to dryness. In this way the process is performed with the inoculation of a single S. cerevisiae yeast strain. The present invention also relates to the use and method for fermented beverage production, particularly production of quality wines with reduced ethanol content. [FR] La présente invention concerne une nouvelle souche de Saccharomyces cerevisiae qui présente un rendement en acide acétique faible dans des processus de fermentation aérobie. Cette caractéristique est particulièrement utile pour la réduction de la teneur en éthanol des vins, tout en évitant l'excès d'acidité volatile associé à d'autres isolats de la même espèce, en fournissant suffisamment d'oxygène pendant la fermentation alcoolique. Contrairement aux souches d'autres espèces de levure, cette souche est susceptible d'entraîner la fermentation du vin jusqu'à l'obtention d'un caractère sec. De cette manière, le processus est mis en œuvre avec l'inoculation d'une seule souche de levure de S. cerevisiae. La présente invention concerne également l'utilisation et le procédé de production de boisson fermentée, en particulier la production de vins de qualité présentant une teneur en éthanol réduite. No Consejo Superior de Investigaciones Científicas A3 Informe de búsqueda internacional 2023-01-03T10:20:02Z 2023-01-03T10:20:02Z 2022-06-02 2020-11-27 solicitud de patente WO2022112214 A3 http://hdl.handle.net/10261/286031 PCT/EP2021/082606 en EP4006140 A1 (2022-06-01) WO2022112214 A2 (2022-06-02) Sí open application/pdf |
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| language |
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| description |
[EN] The present invention relates to a novel Saccharomyces cerevisiae strain which presents low acetic acid yield under aerobic fermentation processes. This feature makes it especially useful for reducing the ethanol content of wines, while avoiding excess volatile acidity associated to other isolates of the same species, by providing sufficient oxygen during alcoholic fermentation. In contrast to strains from other yeast species, this strain is capable of driving wine fermentation to dryness. In this way the process is performed with the inoculation of a single S. cerevisiae yeast strain. The present invention also relates to the use and method for fermented beverage production, particularly production of quality wines with reduced ethanol content. |
| format |
solicitud de patente |
| author |
González García, Ramón Morales, Pilar Tronchoni, Jordi |
| spellingShingle |
González García, Ramón Morales, Pilar Tronchoni, Jordi A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| author_facet |
González García, Ramón Morales, Pilar Tronchoni, Jordi |
| author_sort |
González García, Ramón |
| title |
A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| title_short |
A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| title_full |
A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| title_fullStr |
A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| title_full_unstemmed |
A saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| title_sort |
saccharomyces cerevisiae strain and its use for production of reduced-alcohol wine |
| publishDate |
2022-06-02 |
| url |
http://hdl.handle.net/10261/286031 |
| work_keys_str_mv |
AT gonzalezgarciaramon asaccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine AT moralespilar asaccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine AT tronchonijordi asaccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine AT gonzalezgarciaramon souchedesaccharomycescerevisiaeetsonutilisationpourlaproductiondevinateneurreduiteenalcool AT moralespilar souchedesaccharomycescerevisiaeetsonutilisationpourlaproductiondevinateneurreduiteenalcool AT tronchonijordi souchedesaccharomycescerevisiaeetsonutilisationpourlaproductiondevinateneurreduiteenalcool AT gonzalezgarciaramon saccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine AT moralespilar saccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine AT tronchonijordi saccharomycescerevisiaestrainanditsuseforproductionofreducedalcoholwine |
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1777671049467396096 |