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- W2263011489 abstract "The traditional method used to produce sparkling wines (such as cava and champagne) is characterized by a second fermentation that takes place inside the bottle. This second fermentation has very specific characteristics such as a high ethanol content, increasing CO2 pressure, low temperature and low nutrient availability. In this thesis, we have firstly analyzed the effect of environmental factors on fermentation kinetics of Saccharomyces cerevisiae during the second fermentation, by monitoring the second fermentation development using aphrometers. Secondly, we analyzed what is the effect of common practices such as adding nutrients to the base wine on the final composition of the sparkling wine by HPLC analysis of content of amino acids and polysaccharides and its foaming capacity (mosalux) of the sparkling wine. Finally we aimed to identify the genetic basis of the second fermentation using Quantitative Trait Locus (QTL) mapping and validation approach. The results obtained enabled us to identify the temperature, the base wine used, the yeast strain and source of nitrogen used in the acclimatization of yeast as the factors that have the highest impact in the second fermentation kinetics. Secondly, with respect to the final composition of sparkling wine, we have found that the addition of nitrogen to the wine base favors the release of amino acids. While the addition of inactive dry yeast, promotes the release of polysaccharides and favors the foaming properties of the sparkling wine. Finally, could identify four genes whose allelic variation explains the phenotypic variation observed among strains." @default.
- W2263011489 created "2016-06-24" @default.
- W2263011489 creator A5012103113 @default.
- W2263011489 date "2015-10-19" @default.
- W2263011489 modified "2023-09-23" @default.
- W2263011489 title "Environmental and genetic factors affecting Saccharomyces cerevisiae performance during second fermentation" @default.
- W2263011489 hasPublicationYear "2015" @default.
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