microbial association of new strains of Saccharomyces cerevisiae and its application in vinification processes musts.

摘要

Microbial association of new strains of Saccharomyces cerevisiae and its application in winemaking of musts.; Microbial association of new Saccharomyces cerevisiae strains VS1 / BA2, VS3 / BA17 and VS4 / BA5 and its application in winemaking musts.; These three yeast strains are deposited in the Spanish Type Culture Collection (CECT), located at the University of Valencia They accounted respectively each the following access number in the collection: CECT13020, CECT13021 and CECT13022.; The three strains were isolated from spontaneous fermentation sucesivasen Bodegas Vega Sicilia and Storage Alión ( DO Ribera de Duero), where they form a highly competitive microbial association for their capacity to prevail spontaneous vinificaciones repeated to other Saccharomyces cerevisiae strains ( and other yeast species commonly present in wine) limiting the maximum growth, and preventing implantation in the late phase of fermentation.