ES2091723A1 - Cepas de levaduras cect 10835 saccharomyces cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones. - Google Patents

Cepas de levaduras cect 10835 saccharomyces cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

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Publication number
ES2091723A1
ES2091723A1 ES09500484A ES9500484A ES2091723A1 ES 2091723 A1 ES2091723 A1 ES 2091723A1 ES 09500484 A ES09500484 A ES 09500484A ES 9500484 A ES9500484 A ES 9500484A ES 2091723 A1 ES2091723 A1 ES 2091723A1
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ES
Spain
Prior art keywords
cect
saccharomyces cerevisiae
winemaking
application
bayanus
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
ES09500484A
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English (en)
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ES2091723B1 (es
Inventor
Perez Ana Isabel Briones
Iranzo Juan Francisco Ubeda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universidad de Castilla La Mancha
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Universidad de Castilla La Mancha
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Application filed by Universidad de Castilla La Mancha filed Critical Universidad de Castilla La Mancha
Priority to ES9500484A priority Critical patent/ES2091723B1/es
Publication of ES2091723A1 publication Critical patent/ES2091723A1/es
Application granted granted Critical
Publication of ES2091723B1 publication Critical patent/ES2091723B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

CEPAS DE LEVADURAS CECT 10835 SACCHAROMYCES CEREVISIAE CEREVISIAE Y CECT 10836 SACCHAROMYCES CEREVISIAE BAYANUS DE APLICACION COMO CULTIVOS INICIADORES EN LAS VINIFICACIONES. LAS CEPAS CECT 10835 Y CECT 10836 SE HAN AISLADO DE LA FLORA ESPONTANEA DE LA REGION DE LA MANCHA (ESPAÑA). AMBAS CEPAS FERMENTAN EL MOSTO DE UVA A BUENA VELOCIDAD, CONSUMEN TOTALMENTE LOS AZUCARES DEL MEDIO Y RESISTEN CONDICIONES DE FERMENTACION ADVERSAS. SON INSENSIBLES A LA ACCION DE LA TOXINA KILLER Y NO SE HA DETECTADO EN MULTIPLES EXPERIENCIAS QUE PRODUZCAN SH2. REALIZADAS VINIFICACIONES A ESCALA INDUSTRIAL SE HAN OBTENIDO EN TODOS LOS CASOS, VINOS DE AROMA FRANCO Y MAS INTENSO QUE LOS PRODUCIDOS POR LAS LEVADURAS TRADICIONALES.DAN LUGAR A VINOS DE ALTA CALIDAD, EQUILIBRADOS Y CON AROMA FRESCO Y AFRUTADO.
ES9500484A 1995-02-24 1995-02-24 Cepas de levaduras cect 10835 saccharomyces cerevisiae cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones. Expired - Fee Related ES2091723B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9500484A ES2091723B1 (es) 1995-02-24 1995-02-24 Cepas de levaduras cect 10835 saccharomyces cerevisiae cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9500484A ES2091723B1 (es) 1995-02-24 1995-02-24 Cepas de levaduras cect 10835 saccharomyces cerevisiae cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

Publications (2)

Publication Number Publication Date
ES2091723A1 true ES2091723A1 (es) 1996-11-01
ES2091723B1 ES2091723B1 (es) 1997-05-16

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Family Applications (1)

Application Number Title Priority Date Filing Date
ES9500484A Expired - Fee Related ES2091723B1 (es) 1995-02-24 1995-02-24 Cepas de levaduras cect 10835 saccharomyces cerevisiae cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

Country Status (1)

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ES (1) ES2091723B1 (es)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2180397A1 (es) * 2000-11-09 2003-02-01 Inst De La Vid Y Del Vino De C Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml 3, ivicaml4,ivicaml5, ivicaml6 y su aplicacion en procesos de vinific acion de mostos.
EP1482029A1 (en) * 2003-05-27 2004-12-01 Instituto Madrileno de Investigacion Agraria y Alimentari - IMIA CECT 11774 and CECT 11775 Saccharomyces cerevisiae strains and their use in the production by alcoholic fermentation of alcoholic drinks and other foodstuff
ES2334753A1 (es) * 2009-07-22 2010-03-15 Guserbiot, S.L.U Cepa de saccharomyces cerevisiae cect 13030 y su uso para la elaboracion de bebidas alcoholicas.

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD4224C1 (ro) * 2012-04-06 2013-12-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Tulpină de levuri Saccharomyces cerevisiae pentru producerea vinurilor albe seci aromate

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
HIDALGO, P y FLORES, M. Estudio taxonómico de levaduras de la denomininación de origen "Vinos de Madrid" aisladas en el transcurso de la fermentación espontánea de mostos y vinos. Microbiología SEM 7. 1991. Páginas 120-125 *
JIMENEZ M.J. et al. Agentes de fermentación de mosto de uva de la Ribera del Duero. Rev. Agroquim. Tecnol. Aliment. 20 (3). 1980. Páginas 365-370 *
MELERO, R. Fermentación controlada y selección de levaduras vínicas. Rev. Esp. de Ciencia y Tecnologías de Alimentos 32 (4). Páginas 371-379 *
MILLAN, C et al. Cinco a±os de investigación en vinos de Montilla-Moriles. Semana Vitivinícola, 44 (2237). 1989, Páginas 2807-2815 *
QUEROL A. et al. Dry yeast strain for use in fermentatin of Alicante wines: selection and DNA patterns. Journal of Food Science 57 (1). 1992. Pßginas 183-185 *
RUIZ A. et al. Agentes de fermentación de los mostos de uva de la Comunidad Autónoma de Madrid. Alimentaria 53. 1986. Páginas 54-56 *
SALMON, J.M. y MAURICIO, J.C. Relationship between sugar uptake kinetics and total sugar consumption in different industrial Saccharomyces cerevisiae strains during alcohol fermentation. Biotechnology Letters, 16 (1). 1994. Pßginas 89-94 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2180397A1 (es) * 2000-11-09 2003-02-01 Inst De La Vid Y Del Vino De C Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml 3, ivicaml4,ivicaml5, ivicaml6 y su aplicacion en procesos de vinific acion de mostos.
EP1482029A1 (en) * 2003-05-27 2004-12-01 Instituto Madrileno de Investigacion Agraria y Alimentari - IMIA CECT 11774 and CECT 11775 Saccharomyces cerevisiae strains and their use in the production by alcoholic fermentation of alcoholic drinks and other foodstuff
ES2222088A1 (es) * 2003-05-27 2005-01-16 Instituto Madrileño De Investigacion Agraria Y Alimentaria - Imia Cepas de saccharomyces cerevisiae cect 11774 y cect 11775 y su empleo en la elaboracion, por fermentacion alcoholica, de bebidas alcoholicas y otros productos alimenticios.
ES2334753A1 (es) * 2009-07-22 2010-03-15 Guserbiot, S.L.U Cepa de saccharomyces cerevisiae cect 13030 y su uso para la elaboracion de bebidas alcoholicas.
EP2277990A1 (en) * 2009-07-22 2011-01-26 Guserbiot S.L.U. Strain of CECT 13030 of Saccharomyces cerevisiae and its use for the production of alcoholic beverages

Also Published As

Publication number Publication date
ES2091723B1 (es) 1997-05-16

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