| dc.creator | RUIZ MONTAÑEZ, GABRIELA | |
| dc.creator | RAGAZZO SANCHEZ, JUAN A. | |
| dc.creator | BAUTISTA ROSALES, PEDRO ULISES | |
| dc.creator | ORTIZ BASURTO, ROSA I. | |
| dc.creator | CALDERON SANTOYO, MONSERRAT | |
| dc.creator | LUNA SOLANO, GUADALUPE | |
| dc.date | 2017-05-02T02:54:07Z | |
| dc.date | 2017-05-02T02:54:07Z | |
| dc.date | 2014 | |
| dc.date.accessioned | 2023-07-24T14:13:11Z | |
| dc.date.available | 2023-07-24T14:13:11Z | |
| dc.identifier | http://dx.doi.org/10.1155/2014/163174 | |
| dc.identifier | http://dspace.uan.mx:8080/jspui/handle/123456789/813 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7788600 | |
| dc.description | Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at , 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains. | |
| dc.description | El jugo de Blackberry (Rubus sp.) Se fermentó utilizando cuatro cepas diferentes de Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1 y Greroche Rhona-L3574) reconocidas por su uso en la industria del vino. Se obtuvo un espíritu de graduación alcohólica media (<6) con potencial de producir a escala industrial. Las fermentaciones alcohólicas se realizaron a 200 rpm y pH no controlado. El efecto sinérgico sobre la producción de compuestos aromáticos durante la fermentación en cultivos mixtos se comparó con los obtenidos por monocultivo y mezcla física de aguardientes producidos en monocultivo. La composición aromática se determinó mediante HS-SPME-GC. Las diferencias en el perfil aromático se basan principalmente en las proporciones en compuestos aromáticos y no en el número de dichos compuestos. El análisis multivariante, el análisis de componentes principales (PCA) y el análisis discriminante factorial (DFA) permiten demostrar el sinergismo entre las cepas. | |
| dc.language | eng | |
| dc.publisher | The Scientific World Journal | |
| dc.relation | Público en general | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/licenses/by-nc/4.0 | |
| dc.source | https://www.hindawi.com/journals/tswj/2014/163174/ | |
| dc.subject | Saccharomyces cerevisiae | |
| dc.subject | Rubus ulmifolius L. | |
| dc.subject | Compounds Production | |
| dc.subject | CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] | |
| dc.title | SACCHAROMYCES CEREVISIAE MIXED CULTURE OF BLACKBERRY (RUBUS ULMIFOLIUS L.) JUICE: SYNERGISM IN THE AROMA COMPOUNDS PRODUCTION | |
| dc.type | info:eu-repo/semantics/article | |
