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Author(s): OLIVEIRA, E. A. de; PEREIRA, C. A.; GAVA, C. A. T.; PEREIRA, G. E.

Yeast contaminants in wines can cause refermentation and formation of defect compounds, occurring lost of flavor quality and deterioration. This study aimed to determine the resistance of wild yeasts... ...

Repository: BDPA     Publication year: 2011

Author(s): SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A. da; AGUSTINI, B. C.; BIASOTO, A. C. T.

The thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alc... ...

Repository: BDPA     Publication year: 2023

Author(s): ROMPKOVKS, C.; AGUSTINI, B. C.; DEFFERT, F.; STADTLOBER, M. G. A.; BRAND, D.; SILVA, G. A. da; BONFIM, T. M. B.

The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge... ...

Repository: BDPA     Publication year: 2021

Author(s): GAENSLY, F.; AGUSTINI, B. C.; SILVA, G. A. da; PICHETH, G.; BONFIM, T. M. B.

Repository: BDPA     Publication year: 2015

Author(s): AGUSTINI, B. C.; CORREA, O. L. dos S.; OSTER, A. H.; SILVA, G. A.

Gray mold of grapes, also called Botrytis bunch rot is caused by the fungus Botrytis cinerea and is found in practically all vineyards in the world, causing serious reductions in the quality and quant... ...

Repository: BDPA     Publication year: 2023

Author(s): SILVA, G. A. da; AGUSTINI, B. C.; MELLO, L. M. R. de; TONIETTO, J.

Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecules formation. The metabolic conversions may improve the production of a particular compound already f... ...

Repository: BDPA     Publication year: 2016

Author(s): PONZZES-GOMES, C. M. de; MÉLO, D. L. de; SANTANA, C. A.; PEREIRA, G. E.; MENDONÇA, M. O. C.; GOMES, F. C. O.; OLIVEIRA, E. S.; BARBOSA JR, A. M.; TRINDADE, R. C.; ROSA, C. A.

The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and... ...

Repository: BDPA     Publication year: 2014

Author(s): SILVA, L. D.; PEREIRA, G. E.; BATISTA, L. R.; MATTEOLI, F. P.

Grapevine cultivars are distributed worldwide, nevertheless the fermentation of its grape berries renders distinct wine products that are highly associated to the local fungal community. Despite the s... ...

Repository: BDPA     Publication year: 2021

Author(s): SILVA, G. A. da; AGUSTINI, B. C.; MELLO, L. M. R. de; TONIETTO, J.

Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromaticmolecules formation.

Repository: BDPA     Publication year: 2016

Author(s): CANOSSA, S.; AGUSTINI, B. C.; SILVA, G. A. da

To make the wine, you do not need killer strains used for the purpose of dominance. It is only necessary that the yeasts are neutral. The aim of this study was to evaluate the effectiveness of killer... ...

Repository: BDPA     Publication year: 2014

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