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Leveduras não Saccharomyces na produção de vinho
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ISBN10: 613970796X
ISBN13: 9786139707966
Publisher: Edicoes Nosso Conhecimento
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9786139707966
Publisher: Edicoes Nosso Conhecimento
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Portuguese
As fermentações do vinho, realizadas por métodos tradicionais (sem inoculação), não são o resultado da ação de uma única espécie ou cepa de levedura. Em vez disso, os produtos finais resultam da ação combinada de várias espécies de leveduras, que crescem sucessivamente ao longo do processo de fermentação. Alguns estudos descreveram o isolamento e a identificação de leveduras da superfÃcie das uvas, e dados quantitativos sobre a ecologia das leveduras das uvas concluÃram que o processo de isolamento da população total de leveduras das uvas é complexo e depende de muitos fatores. As fermentações são iniciadas pelo crescimento de várias espécies de Candida, Debaryomyces, Hanseniaspora, Hansenula, Kloeckera, Metschnikowia, Pichia e Torulaspora. O seu crescimento é geralmente limitado aos primeiros dois ou três dias de fermentação, após os quais morrem. Posteriormente, as espécies de Saccharomyces mais fermentativas e mais tolerantes ao etanol assumem a fermentação. Acredita-se que, durante a primeira etapa da fermentação, as leveduras de baixa fermentação produzem algumas reações importantes no mosto, que melhoram o sabor final dos vinhos.
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