Saccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.
Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF).
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2017-01-05
|
| Subjects: | Vale do São Francisco, Mosto fermentado de uvas, Uva, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060067 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF). |
|---|