Influence of Brettanomyces custersianus Upon the Activity of Saccharomyces cerevisiae Strains During the Tumultuous Phase of Vinification
Brazilian Archives Of Biology And Technology
Influence of Brettanomyces custersianus Upon the Activity of Saccharomyces cerevisiae Strains During the Tumultuous Phase of Vinification
Autor Correspondente: Gildo Almeida da Silva | [email protected]
Palavras-chave: dekkera/brettanomyces, wine, vinification, custer effect
Resumos Cadastrados
Resumo Inglês:
The 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.
