RT conference output
T1 The veil of flor’s structure, composition and interactions in biological ageing wines
A1 Ruiz Muñoz, Marina
A1 Cordero Bueso, Gustavo Adolfo
A1 Martínez, S.
A1 Pérez, F.
A1 Hughes Herrera, D.
A1 Izquierdo-Bueno Reina, Inmaculada Concepción
A1 Cantoral Fernández, Jesús Manuel
A2 BiomedicinaBiotecnología y Salud Pública
AB Biological 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.
PB E D P SCIENCES
SN 2117-4458
YR 2019
FD 2019
LK http://hdl.handle.net/10498/22401
UL http://hdl.handle.net/10498/22401
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 15-nov-2026