Caracterización del magnesio en el desempeño organoléptico de una levadura vínica

Entity: Universitat Rovira i Virgili (URV)

Confidenciality: No

Education area(s): Begudes Fermentades

Title in different languages: Characterization of magnesium in the organoleptic performance of a wine yeast

Abstract: There is an unresolved debate about the role of magnesium as a regulator of biological functions in the metabolism of yeast, as opposed to the well-known role of calcium. The findings so far assign an increasingly complex and important role to magnesium since its availability in cell culture and fermentation media can influence the growth and metabolism of cells. The reviewed several trials of fermentation with different wine yeasts highlights the important roles played by magnesium and its antagonism with calcium. In this work, we show that the effect of magnesium is dependent strain, acting on the fermentative kinetics and in the production of cellular metabolites. Participating in this way, in a new biotechnological point of view of wine yeasts. Keywords: Role of magnesium, Fermentation, Growth, Metabolites, Wine yeasts.

Subject: Enologia

Academic year: 2017-2018

Language: Castellà

Work's public defense date: 2018-09-13

Subject areas: Enology

Student: Irusta Ricart, Iñigo

Work's codirector: Poblet, Montse

Department: Bioquímica i Biotecnologia

Creation date in repository: 2018-10-26

TFM credits: 15

Keywords: Role of magnesium, Fermentation, Wine yeasts

Title in original language: Caracterización del magnesio en el desempeño organoléptico de una levadura vínica

Project director: Cordero Otero, Ricardo Román