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dc.contributor.authorRuiz Muñoz, Marina 
dc.contributor.authorCordero Bueso, Gustavo Adolfo 
dc.contributor.authorMartínez, S.
dc.contributor.authorPérez, F.
dc.contributor.authorHughes Herrera, D.
dc.contributor.authorIzquierdo-Bueno Reina, Inmaculada Concepción 
dc.contributor.authorCantoral Fernández, Jesús Manuel 
dc.contributor.otherBiomedicina, Biotecnología y Salud Públicaes_ES
dc.date.accessioned2020-02-18T08:18:23Z
dc.date.available2020-02-18T08:18:23Z
dc.date.issued2019
dc.identifier.issn2117-4458
dc.identifier.urihttp://hdl.handle.net/10498/22401
dc.description.abstractBiological ageing occurs after fermentation of the grape must and it is due to the appearance of a biofilm on the surface of the wine called "veil of flor". Yeast involved in veil formation are mainly Saccharomyces cerevisiae and they have traditionally been divided into four races according to their ability to metabolize different sugars. The growth of flor yeasts depends on different factors, such as the aerobic assimilation of the wine ethanol, since the medium is deficient in both sugars and nitrogen. Actually, flor yeast metabolism is different from wine S. cerevisiae yeast, but it hasn't been analysed yet. Thus, the aim of this work is to study the diversity of flor yeast strains and to analyse the composition and the structure of the veil of flor in Jerez-Xeres-Sherry D.O. The results of this work revealed 14 different genotypes of S. cerevisiae strains using multiplex-microsatellite PCR and these strains showed 8 different biochemical profiles using a similar procedure than traditionally. In addition, mannose and glucose were found in veil of flor complex using UHPLC-MS.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherE D P SCIENCESes_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.source42nd World Congress of Vine and Wine - BIO Web of Conferences 15, 02018 (2019)es_ES
dc.titleThe veil of flor’s structure, composition and interactions in biological ageing wineses_ES
dc.typeinfo:eu-repo/semantics/conferenceObjectes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1051/bioconf/20191502018


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Atribución 4.0 Internacional
This work is under a Creative Commons License Atribución 4.0 Internacional