Dynamics of populations of saccharomyces cerevisiae strains in alcoholic fermentations from pied de cuve under different conditions of temperature and both sulfur and ethanol content

Identifier:  TFM:1537

Handle: https://hdl.handle.net/20.500.11797/TFM1537

Authors:  Caballero Valdés, Eduardo Andrés

Abstract:
The dynamics of Saccharomyces yeasts isolated from natural must fermentations initiated with vat feet at different temperature, sulfitation and ethanol conditions was studied. 115 strains were characterized and grouped into 33 inter-delta PCR profiles. The addition of SO2 and ethanol in vat feet increases diversity. The latency times of 27 strains (measurement of tolerance to SO2) show that pie de cuba strains have lower values ​​between 0-80 mg/L of SO2. Finally, in co-inoculations of strains with high and low tolerance to SO2 or with Starmerella bacillaris, differences in growth are observed.