Adaptación y desarrollo del velo de flor en vinos “sobretablas” de la D.O. Jerez-Xèrés-Sherry fortificados con alcoholes no vínicos

Open Access

Issue		BIO Web Conf. Volume 56, 2023 43^rd World Congress of Vine and Wine


Article Number		02029
Number of page(s)		7
Section		Oenology
DOI		https://doi.org/10.1051/bioconf/20235602029
Published online		24 February 2023

G. J. Tredoux y A. C. S. Ferreira, «7 - Fortified wines: styles, production and flavour chemistry», en Alcoholic Beverages, J. Piggott, Ed. Woodhead Publishing, 2012, pp. 159-179. doi: 10.1533/9780857095176.2.159 [Google Scholar]
M. Ángeles Pozo-Bayón y M. Victoria Moreno-Arribas, «Sherry wines», Advances in Food and Nutrition Research 63, pp. 17-40, 2011, doi: 10.1016/B978-0-12-384927-4.00002-6 [CrossRef] [PubMed] [Google Scholar]
M. L. Morales et al., «Volatile metabolites produced by different flor yeast strains during wine biological ageing», Food Research International, vol. 128, n. November 2019, p. 108771, 2020, doi: 10.1016/j.foodres.2019.108771 [CrossRef] [Google Scholar]
M. Ruiz-Muñoz, G. Cordero-Bueso, F. Benítez-Trujillo, S. Martínez, F. Pérez, y J. M. Cantoral, «Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system», Food Microbiology 92, May, p. 103553, 2020, doi: 10.1016/j.fm.2020.103553 [CrossRef] [PubMed] [Google Scholar]
J. Moreno-García, A. L. Coi, G. Zara, T. García-Martínez, J. C. Mauricio, y M. Budroni, «Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain», FEMS Yeast Research 18(2), p. foy005, mar. 2018, doi: 10.1093/femsyr/foy005 [Google Scholar]
J. L. Legras, C. Erny, y C. Charpentier, «Population structure and comparative genome hybridization of European flor yeast reveal a unique group of Saccharomyces cerevisiae strains with few gene duplications in their genome», PLoS ONE 9(10), 2014, doi: 10.1371/journal.pone.0108089 [Google Scholar]
Esteve-Zarzoso, M. J. Peris-Torán, E. García-Maiquez, F. Uruburu, y A. Querol, «Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines», Applied and Environmental Microbiology 67(5), pp. 2056-2061, 2001, doi: 10.1128/AEM.67.5.2056-2061.2001 [CrossRef] [PubMed] [Google Scholar]
G. Cordero-Bueso et al., «Influence of the farming system and vine variety on yeast communities associated with grapeberries», International Journal of Food Microbiology 145(1), pp. 132–139, 2011, doi: 10.1016/j.ijfoodmicro.2010.11.040 [CrossRef] [PubMed] [Google Scholar]
J. Sabate, J. Cano, B. Esteve-Zarzoso, y J. M. Guillamón, «Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA», Microbiological Research 157(4), pp. 267–274, 2002, doi: 10.1078/0944-5013-00163 [CrossRef] [PubMed] [Google Scholar]
Esteve-Zarzoso, M. T. Fernández-Espinar, y A. Querol, «Authentication and identification of Saccharomyces cerevisiae “flor” yeast races involved in sherry ageing», Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 85(2), pp. 151-158, 2004, doi: 10.1023/B:ANTO.0000020282.83717.bd [CrossRef] [PubMed] [Google Scholar]
Vaudano y E. Garcia-Moruno, «Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis», Food Microbiology 25(1), pp. 56-64, 2008, doi: 10.1016/j.fm.2007.08.001 [CrossRef] [PubMed] [Google Scholar]
Vaudano, G. Quinterno, A. Costantini, L. Pulcini, E. Pessione, y E. Garcia-Moruno, «Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains», International Journal of Food Microbiology 289, May 2018, pp. 154-161, 2019, doi: 10.1016/j.ijfoodmicro.2018.09.016 [CrossRef] [PubMed] [Google Scholar]
C. Geijer, R. Ledesma-Amaro, y E. Tomás-Pejó, «Unraveling the potential of non-conventional yeasts in biotechnology», FEMS Yeast Research, 22(1), p. foab071, ene. 2022, doi: 10.1093/femsyr/foab071 [CrossRef] [PubMed] [Google Scholar]
J. Carbonero-Pacheco, J. Moreno-García, J. Moreno, T. García-Martínez, y J. C. Mauricio, «Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption /Ionization Time of Flight Mass Spectrometry.», Front Microbiol 12, p. 825756, 2021, doi: 10.3389/fmicb.2021.825756 [Google Scholar]
M. Ruiz-Muñoz, M. Hernández-Fernández, G. Cordero-Bueso, S. Martínez-Verdugo, F. Pérez, J.M. Cantoral, J.M. (2022). Non-Saccharomyces are also forming the veil of flor in Sherry wines. Fermentation (en prensa).» [Google Scholar]
D. Avdanina y A. Zghun, «Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts», Fermentation 8(8), p. 381, ago. 2022, doi: 10.3390/fermentation8080381 [CrossRef] [Google Scholar]
D. Carrasco et al., «Allelic variation in the VvMYBA1 and VvMYBA2 domestication genes in natural grapevine populations (Vitis vinifera subsp. sylvestris)», Plant Systematics and Evolution 301(6), pp. 1613–1624, 2015, doi: 10.1007/s00606-014-1181-y [CrossRef] [Google Scholar]
M. E. Rodriguez, H. Orozco, J. M. Cantoral, E. Matallana, y A. Aranda, «Acetyltransferase SAS2 and sirtuin SIR2, respectively, control flocculation and biofilm formation in wine yeast», FEMS Yeast Research 14(6), pp. 845–857, 2014, doi: 10.1111/1567-1364.12173 [CrossRef] [PubMed] [Google Scholar]
T. Qin, J. Liao, Y. Zheng, W. Zhang, y X. Zhang, «Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity.», Front Microbiol 12, p. 626920, 2021, doi: 10.3389/fmicb.2021.626920 [CrossRef] [PubMed] [Google Scholar]
A.A.-N. Zilelidou AspasiaTI-Understanding Wine through Yeast Interactions, Microorganisms 9(8), 2021, doi: 10.3390/microorganisms9081620 [Google Scholar]
R. Escribano et al., «Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones», Journal of applied microbiology 124(6), pp. 1521–1531, 2018 [CrossRef] [PubMed] [Google Scholar]
E. Durán-Guerrero, R. Castro, M.V. de García-Moreno, M.C. del Rodríguez-Dodero, M. Schwarz, y D. Guillén-Sánchez, «Aroma of Sherry Products: A Review», Foods 10(4), p. 753, 2021 [CrossRef] [PubMed] [Google Scholar]
Alexandre, «Flor yeasts of Saccharomyces cerevisiae-Their ecology, genetics and metabolism», International Journal of Food Microbiology 167(2), pp. 269-275, 2013, doi: 10.1016/j.ijfoodmicro.2013.08.021 [CrossRef] [PubMed] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.