ES2180397A1 - Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml 3, ivicaml4,ivicaml5, ivicaml6 y su aplicacion en procesos de vinific acion de mostos. - Google Patents

Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml 3, ivicaml4,ivicaml5, ivicaml6 y su aplicacion en procesos de vinific acion de mostos.

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Publication number
ES2180397A1
ES2180397A1 ES200002764A ES200002764A ES2180397A1 ES 2180397 A1 ES2180397 A1 ES 2180397A1 ES 200002764 A ES200002764 A ES 200002764A ES 200002764 A ES200002764 A ES 200002764A ES 2180397 A1 ES2180397 A1 ES 2180397A1
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Spain
Prior art keywords
strains
saccharomyces cerevisiae
wine making
making agents
conventional yeasts
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Granted
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ES200002764A
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English (en)
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ES2180397B1 (es
Inventor
Feliu Juan Alberto Tormo
Garcia Antonio Tomas Palacios
Arribas Juan Carlos Andres
Canas Pedro Miguel Izquierdo
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INST de la VID Y DEL VINO DE C
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INST de la VID Y DEL VINO DE C
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Publication of ES2180397A1 publication Critical patent/ES2180397A1/es
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Publication of ES2180397B1 publication Critical patent/ES2180397B1/es
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Expired - Fee Related legal-status Critical Current

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  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Nuevas cepas de Saccharomyces cerevisiae IVICAML1, IVICAML2, IVICAML3, IVICAML4, IVICAML5 e IVICAML6 y su aplicación en procesos de vinificación de mostos. Estas seis cepas de levaduras están depositadas en la Colección Española de Cultivos Tipo con los números 11809, 11810, 11811, 11812, 11813 y 11814 respectivamente. Se han aislado de la flora espontánea de la Región de Castilla-La Mancha (España). Estas cepas fermentan el mosto de uva a buena velocidad, consumen totalmente los azúcares del medio, resisten condiciones de fermentación adversas y sintetizan la toxina Killer. Producen poca acidez volátil y no se ha detectado en numerosas experiencias que produzcan SH{sub,2}. En vinificaciones a escala industrial se han obtenido en todos los casos, vinos de aroma franco y más intenso que los producidos por levaduras tradicionales usados como testigos. Dan lugar a vinos de alta calidad, equilibrados y con aroma fresco y afrutado.
ES200002764A 2000-11-09 2000-11-09 Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml3, ivicaml4, ivicaml5 e ivicaml6 y su aplicacion en procesos de vinificacion de mostos. Expired - Fee Related ES2180397B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200002764A ES2180397B1 (es) 2000-11-09 2000-11-09 Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml3, ivicaml4, ivicaml5 e ivicaml6 y su aplicacion en procesos de vinificacion de mostos.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200002764A ES2180397B1 (es) 2000-11-09 2000-11-09 Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml3, ivicaml4, ivicaml5 e ivicaml6 y su aplicacion en procesos de vinificacion de mostos.

Publications (2)

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ES2180397A1 true ES2180397A1 (es) 2003-02-01
ES2180397B1 ES2180397B1 (es) 2003-12-01

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ES200002764A Expired - Fee Related ES2180397B1 (es) 2000-11-09 2000-11-09 Nuevas cepas de saccharomyces cerevisiae, ivicaml1, evicaml2, ivicaml3, ivicaml4, ivicaml5 e ivicaml6 y su aplicacion en procesos de vinificacion de mostos.

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2344095B1 (es) * 2009-02-16 2011-04-13 Bodegas Vega Sicilia S.A. Unipersonal Asociacion microbiana de nuevas cepas de saccharomyces cerevisiae y su aplicacion en procesos de vinificacion de mostos.
ES2376206B1 (es) * 2010-02-16 2013-02-28 Consejo Superior De Investigaciones Cientificas Mejora de la calidad de vinos de la variedad albariño mediante crianza biológica anaerobia con la levadura ecotípica saccharomyces cerevisae dsm 21378.
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

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2091723A1 (es) * 1995-02-24 1996-11-01 Univ Castilla La Mancha Cepas de levaduras cect 10835 saccharomyces cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2091723A1 (es) * 1995-02-24 1996-11-01 Univ Castilla La Mancha Cepas de levaduras cect 10835 saccharomyces cerevisiae y cect 10836 saccharomyces cerevisiae bayanus de aplicacion como cultivos iniciadores en las vinificaciones.

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
MAIFRENI, M. et al. Selection and enological characterization of Saccharomyces cerevisiae strains isolated from Tocai Pinot and Malvasia grapes and musts of the Collio area. Annali di Microbiologia and Enzimologia, 1999, Vol. 49, pßginas 33-43. *
PRETORIUS, I.S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of wine making. Yeast, 2000, Vol. 16, pßginas 675-729. *
QUEROL, A. et al. Dry yeast strain for use in fermentation of Alicante wines: selection and DNA patterns. Journal of Food Science, 1992, Vol. 57 (1), pßginas 183-185. *
REGODON, J.A. et al. A simple and effective procedure for selection of wine yeast strains. Food Microbiology, 1997, Vol. 14, pßginas 247-254. *
ROMANO, P. et al. A methodological approach to the selection of Saccharomyces cerevisiae wine strains. Food Technol. Biotechnol., 1998, Vol. 36 (1), pßginas 69-74. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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.

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