Publicação
Avaliação do crescimento de leveduras de alteração em vinhos utilizando a metodologia de superficies de resposta
| Resumo: | This study aimed to understand the effects of different factors on the growth of spoilage yeasts in red wine and consequent production of metabolites using response surface methodology. The combination of the effects of glucose, ethanol and free sulfur dioxide on the growth of various species of yeast change (Zygosaccharomyces bailii, Schizosaccharomyces pombe, Dekkera / Brettanomyces bruxellensis, Saccharomycodes ludwigii , Saccharomyces cerevisiae) was studied using the method of response surfaces for 60 days at 25 ° C. The initial composition of red wine used in the experiments ranged 2-10 g/L glucose, 10 - 15% (v/v) ethanol and 0 - 40 mg/L of free sulphur dioxide. The results showed that the strain Saccharomyces ludwigii tested is the most resistant to ethanol and free sulfur dioxide in constrast to the most susceptible, Dekkera bruxellensis. The influence of glucose on the growth was not statistically significant, and there was no direct relationship between the production of 4- ethylphenol and glucose consumption. Furthermore, when the cells were inactivated, specially Dekkera bruxllensis, by sulphur dionxide and ethanol, glucose didn’t increase the wine susceptibility. |
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| Autores principais: | Oro, Inês Correia Horta Lazo |
| Assunto: | wine spoilage yeasts response surface methodology glucose sulphur dioxide ethanol 4-ethylphenol |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | This study aimed to understand the effects of different factors on the growth of spoilage yeasts in red wine and consequent production of metabolites using response surface methodology. The combination of the effects of glucose, ethanol and free sulfur dioxide on the growth of various species of yeast change (Zygosaccharomyces bailii, Schizosaccharomyces pombe, Dekkera / Brettanomyces bruxellensis, Saccharomycodes ludwigii , Saccharomyces cerevisiae) was studied using the method of response surfaces for 60 days at 25 ° C. The initial composition of red wine used in the experiments ranged 2-10 g/L glucose, 10 - 15% (v/v) ethanol and 0 - 40 mg/L of free sulphur dioxide. The results showed that the strain Saccharomyces ludwigii tested is the most resistant to ethanol and free sulfur dioxide in constrast to the most susceptible, Dekkera bruxellensis. The influence of glucose on the growth was not statistically significant, and there was no direct relationship between the production of 4- ethylphenol and glucose consumption. Furthermore, when the cells were inactivated, specially Dekkera bruxllensis, by sulphur dionxide and ethanol, glucose didn’t increase the wine susceptibility. |
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