Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine
The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil. The fruit pulp was diluted and aliquots were inoculated on YMA plates. The yeasts strai...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2007-09-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000500017 |
| _version_ | 1819161958874611712 |
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| author | Dângelly Lins Figuerôa Martins de Melo Flávia Cristiana Santos Antônio Marcio Barbosa Junior Patrícia Oliveira Santos Marcelo Augusto Gutiérrez Carnelossi Rita de Cássia Trindade |
| author_facet | Dângelly Lins Figuerôa Martins de Melo Flávia Cristiana Santos Antônio Marcio Barbosa Junior Patrícia Oliveira Santos Marcelo Augusto Gutiérrez Carnelossi Rita de Cássia Trindade |
| author_sort | Dângelly Lins Figuerôa Martins de Melo |
| collection | DOAJ |
| description | The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil. The fruit pulp was diluted and aliquots were inoculated on YMA plates. The yeasts strains were submitted to fermentation using "umbu" fruit juice as substrate, exception with to those strains of species related to pathological processes. The yeasts tested produced a beverage characterized between dry to light due to its alcoholic content with very nice taste, translucent appearance, of green to light yellow color.<br>As leveduras são essenciais na fabricação de bebidas alcoólicas devido a sua alta capacidade de fermentação. Dessa forma, o objetivo deste trabalho foi selecionar linhagens de leveduras fermentadoras e testá-las na produção de vinho semi-artesanal. Os frutos foram coletados em Nossa Senhora da Glória - SE, Brasil. A polpa foi diluída e alíquotas foram inoculadas em placas contendo YMA. Após essa etapa foi realizadas a seleção, purificação e identificação dos morfotipos. As leveduras foram posteriormente submetidas ao teste de fermentação, excetuando-se aquelas relacionadas a processos patológicos, As leveduras testadas produziram vinhos com teor alcoólico que os caracterizaram entre seco e suave, sabor e aparência agradáveis, translúcidos, e cor intermediária entre o verde e o amarelo claro. |
| first_indexed | 2024-12-22T17:20:37Z |
| format | Article |
| id | doaj.art-b1898fc927c74d64a7fba67aa33e1863 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-22T17:20:37Z |
| publishDate | 2007-09-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-b1898fc927c74d64a7fba67aa33e18632022-12-21T18:18:51ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242007-09-0150588789210.1590/S1516-89132007000500017Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wineDângelly Lins Figuerôa Martins de MeloFlávia Cristiana SantosAntônio Marcio Barbosa JuniorPatrícia Oliveira SantosMarcelo Augusto Gutiérrez CarnelossiRita de Cássia TrindadeThe goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil. The fruit pulp was diluted and aliquots were inoculated on YMA plates. The yeasts strains were submitted to fermentation using "umbu" fruit juice as substrate, exception with to those strains of species related to pathological processes. The yeasts tested produced a beverage characterized between dry to light due to its alcoholic content with very nice taste, translucent appearance, of green to light yellow color.<br>As leveduras são essenciais na fabricação de bebidas alcoólicas devido a sua alta capacidade de fermentação. Dessa forma, o objetivo deste trabalho foi selecionar linhagens de leveduras fermentadoras e testá-las na produção de vinho semi-artesanal. Os frutos foram coletados em Nossa Senhora da Glória - SE, Brasil. A polpa foi diluída e alíquotas foram inoculadas em placas contendo YMA. Após essa etapa foi realizadas a seleção, purificação e identificação dos morfotipos. As leveduras foram posteriormente submetidas ao teste de fermentação, excetuando-se aquelas relacionadas a processos patológicos, As leveduras testadas produziram vinhos com teor alcoólico que os caracterizaram entre seco e suave, sabor e aparência agradáveis, translúcidos, e cor intermediária entre o verde e o amarelo claro.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000500017Spondias tuberosawine of fruitnon-saccharomyces |
| spellingShingle | Dângelly Lins Figuerôa Martins de Melo Flávia Cristiana Santos Antônio Marcio Barbosa Junior Patrícia Oliveira Santos Marcelo Augusto Gutiérrez Carnelossi Rita de Cássia Trindade Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine Brazilian Archives of Biology and Technology Spondias tuberosa wine of fruit non-saccharomyces |
| title | Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine |
| title_full | Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine |
| title_fullStr | Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine |
| title_full_unstemmed | Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine |
| title_short | Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine |
| title_sort | identification of yeasts isolated from the pulp in nature and the production of homemade umbu wine |
| topic | Spondias tuberosa wine of fruit non-saccharomyces |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000500017 |
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