AR106080A1 - Cepas de levadura para bebidas fermentadas, en particular vino - Google Patents

Cepas de levadura para bebidas fermentadas, en particular vino

Info

Publication number
AR106080A1
AR106080A1 ARP160102859A ARP160102859A AR106080A1 AR 106080 A1 AR106080 A1 AR 106080A1 AR P160102859 A ARP160102859 A AR P160102859A AR P160102859 A ARP160102859 A AR P160102859A AR 106080 A1 AR106080 A1 AR 106080A1
Authority
AR
Argentina
Prior art keywords
strain
equal
yeast strain
yeast
fermentation
Prior art date
Application number
ARP160102859A
Other languages
English (en)
Inventor
Tbaikhi Annie
Quipourt Anne
Dominique - Dorignac Etienne
Original Assignee
Lesaffre & Cie
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of AR106080A1 publication Critical patent/AR106080A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/11—Use of genetically modified microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Una cepa de levadura que probablemente se obtenga por hibridización de una cepa S1 con una cepa S2, donde dicha cepa de levadura presenta, de acuerdo con la prueba A, las siguientes características: cinética de fermentación durante entre 15 y 22 días a una temperatura de 24ºC; y resistencia a una concentración alcohólica mayor o igual al 15% v/v; y un requerimiento de nitrógeno menor o igual a 200 ppm; el método para producir esta cepa y su uso para producir vino. Reivindicación 1: Una cepa de levadura que se obtiene por hibridización de una cepa S1, que es la cepa de levadura depositada el 9 de septiembre de 2015 en la Colección Nacional de Cultivos de Microorganismos (Collection Nationale de Cultures de Microorganismes - CNCM) - lnstitut Pasteur, 25 rue du docteur Roux F-75724 París con el numero I-5011, con una cepa S2, que es la cepa de levadura depositada el 9 de septiembre de 2015 en la Colección Nacional de Cultivos de Microorganismos (Collection Nationale de Cultures de Microorganismes - CNCM) - lnstitut Pasteur, 25 rue du docteur Roux F-75724 París con el numero I-5012, caracterizada porque dicha cepa de levadura presenta, de acuerdo con la prueba A, las siguientes características: cinética de fermentación durante entre 15 y 22 días a una temperatura de 24ºC; y resistencia a una concentración alcohólica mayor o igual al 15% v/v; y un requerimiento de nitrógeno menor o igual a 200 ppm, donde la prueba A corresponde a un análisis de la actividad de fermentación de dichas cepas de levadura sembradas en una cantidad de 2,10⁶ CFU/ml en un mosto sintético estandarizado por la Organización Internacional de la Viña y el Vino ajustado a 250 g/l de azúcares fermentables con una concentración inicial de nitrógeno de 200 ppm por fermentación a una temperatura constante de 24ºC.
ARP160102859A 2015-09-21 2016-09-20 Cepas de levadura para bebidas fermentadas, en particular vino AR106080A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1558875A FR3041363A1 (fr) 2015-09-21 2015-09-21 Souches de levure pour boissons fermentees et notamment pour le vin

Publications (1)

Publication Number Publication Date
AR106080A1 true AR106080A1 (es) 2017-12-13

Family

ID=55072837

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160102859A AR106080A1 (es) 2015-09-21 2016-09-20 Cepas de levadura para bebidas fermentadas, en particular vino

Country Status (18)

Country Link
US (1) US11118157B2 (es)
EP (1) EP3353285B1 (es)
JP (1) JP6713531B2 (es)
CN (1) CN108473941B (es)
AR (1) AR106080A1 (es)
AU (1) AU2016328732B2 (es)
BR (1) BR112018005586A2 (es)
CA (1) CA2998279C (es)
CL (1) CL2018000733A1 (es)
ES (1) ES2824170T3 (es)
FR (1) FR3041363A1 (es)
HU (1) HUE051310T2 (es)
MX (1) MX2018003407A (es)
NZ (1) NZ740997A (es)
PT (1) PT3353285T (es)
RU (1) RU2736098C2 (es)
WO (1) WO2017051114A1 (es)
ZA (1) ZA201801683B (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CL2019003925A1 (es) * 2019-12-31 2020-11-27 Univ De Santiago De Chile Usach Cepas de levadura saccharomyces cerevisiae no transgénicas mejoradas genéticamente, su uso para la producción de bebidas alcohólicas a partir de mostos deficientes en nitrógeno y su método de obtención mediante un programa de mejoramiento genético intraespecífico.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2065495C1 (ru) * 1994-07-27 1996-08-20 Научно-производственное объединение пивоваренной, безалкогольной и винодельской промышленности Гибридный штамм дрожжей saccharomyces cerevisiae saccharomyces bayanus, используемый в винодельческой промышленности
PT103948A (pt) * 2008-01-28 2009-07-28 Univ Do Minho Híbridos de saccharomyces cerevisiae e torulaspora delbrueckii, sua utilização na condução de fermentações de vinhos tintos e brancos e/ou no rearranque de fermentações amuadas e paradas e processo de obtenção de tais híbridos.
NZ566518A (en) * 2008-03-07 2011-05-27 Matthew Robert Goddard Yeast volatile thiol production in mixed ferments
JP5506160B2 (ja) * 2008-03-13 2014-05-28 麒麟麦酒株式会社 焼酎酵母とワイン酵母の交雑により得られる新規ワイン酵母及びその作出法
CN102978062B (zh) * 2012-11-09 2015-03-25 互助冠之青稞生物产业化技术研发有限公司 一种玉之酿酒及其制作工艺

Also Published As

Publication number Publication date
RU2736098C2 (ru) 2020-11-11
CA2998279C (fr) 2023-10-10
NZ740997A (en) 2022-12-23
JP6713531B2 (ja) 2020-06-24
EP3353285B1 (fr) 2020-07-22
US11118157B2 (en) 2021-09-14
MX2018003407A (es) 2019-02-07
RU2018114508A3 (es) 2019-10-23
CN108473941A (zh) 2018-08-31
CL2018000733A1 (es) 2019-02-22
WO2017051114A1 (fr) 2017-03-30
ES2824170T3 (es) 2021-05-11
BR112018005586A2 (pt) 2023-10-03
CA2998279A1 (fr) 2017-03-30
ZA201801683B (en) 2019-06-26
CN108473941B (zh) 2021-12-28
HUE051310T2 (hu) 2021-03-01
US20180251863A1 (en) 2018-09-06
RU2018114508A (ru) 2019-10-23
AU2016328732A1 (en) 2018-04-19
JP2018527001A (ja) 2018-09-20
EP3353285A1 (fr) 2018-08-01
PT3353285T (pt) 2020-10-19
AU2016328732B2 (en) 2022-01-27
FR3041363A1 (fr) 2017-03-24

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