Aplicación de nuevas herramientas biotecnológicas para compensar los efectos negativos del cambio climático sobre vinos espumosos (Cava) y vinos tintos

Identifier:  TDX:1576

Handle: https://hdl.handle.net/20.500.11797/TDX1576

Authors:  González Royo, Elena

Abstract:
This paper deals with the study of how to mitigate the effects of climate change on the production of sparkling wines and red wines using the tools of biotechnology currently offers. With this aim, this thesis studies the influence of the maturity level of the grapes on the foaming properties of sparkling wines to conclude that excessive ripening of the grapes affects negatively. The work continues with the study of the effects of No-Saccharomyces yeasts on the composition of base wine of Cava, leading to the conclusion that the use of the yeast Torulaspora delbrueckii can be very useful to improve foaming properties. Finally, this work studies the effect of a yeast with a high polysaccharide releasing capacity and of the supplementation with inactive dry yeast on the composition and quality of red wine. The results indicate that both procedures enrich the wine on polysaccharides and decrease its concentration in proanthocyanidins, especially those with high degree of polymerization..