Screening of yeasts with enzymatic potential to processing and improvement of wines from the State of São Paulo

• Grant number: 07/08599-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: August 01, 2008
• End date: November 30, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Roberto da Silva
• Grantee: Milla Alves Baffi
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The group of polysaccharides known as B-glucans (cellulose, 1.6 and 1.3-glucans) together with hemicelluloses (xilans, arabinogalactans and L-arabinans) are generally responsible for causing technical problems such as turbidity and viscosity in processing of grapes and wines. A solution to this problem is the addition of exogenous enzymes that degrade these polysaccharides such as pectinolitic enzymes (poligalacturonases, pectinesterases), hemicellulolitics (xilanases), B-1.6 and 1.3-glucanases and cellulases such as B-glycosidases, which are also associated with the hydrolysis of glycosides-terpens and is very important to give quality to the aroma of wine. Despite the existence of commercial enzymes, they are not entirely suitable for application, since are preparations gross obtained from microorganisms not associated with the microbiota of wines. The University of Castilla La Mancha (Spain) is a traditional center in search of wines. They developed a process for efficient selection of yeasts suitable for the processing of grapes, combining the technique of growth in selective media with the techniques of molecular biology. The region of Jales, in the Northwest Paulista, is an important center for the production of grapes and recently began to process wine. Without tradition, this center needs technical support from other institutions. The laboratory of Applied Microbiology and Biochemistry IBILCE - UNESP, from Sao Jose do Rio Preto, SP, is committed to assist in this direction. Thus, this project aims the screening of microorganisms (yeasts) isolated from the several microbiotas and ecosystems in wineries, and fylosfera of grapes, with enzymatic activities appropriate to the processing of grapes and wines, aiming the development of wine in the region of Jales , SP. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BAFFI, MILLA ALVES; MARTIN, NATALIA; TOBAL, THAISE MARIA; FERRAREZI, ANA LUCIA; GHILARDI LAGO, JOAO HENRIQUE; BOSCOLO, MAURICIO; GOMES, ELENI; DA-SILVA, ROBERTO. Purification and Characterization of an Ethanol-Tolerant beta-Glucosidase from Sporidiobolus pararoseus and Its Potential for Hydrolysis of Wine Aroma Precursors. Applied Biochemistry and Biotechnology, v. 171, n. 7, p. 1681-1691, DEC 2013. (07/08599-8, 08/10809-3)

BEZERRA-BUSSOLI, CAROLINA; BAFFI, MILLA ALVES; GOMES, ELENI; DA-SILVA, ROBERTO. Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery. Current Microbiology, v. 67, n. 3, p. 356-361, SEP 2013. (07/08599-8, 08/10809-3, 09/12020-0)

BAFFI, MILLA ALVES; BEZERRA, CAROLINA DOS SANTOS; AREVALO-VILLENA, MARIA; ISABEL BRIONES-PEREZ, ANA; GOMES, ELENI; DA SILVA, ROBERTO. Isolation and molecular identification of wine yeasts from a Brazilian vineyard. ANNALS OF MICROBIOLOGY, v. 61, n. 1, p. 75-78, MAR 2011. (07/08599-8, 08/10809-3, 09/12020-0)

BAFFI, MILLA A.; TOBAL, THAISE; GHILARDI LAGO, JOAO HENRIQUE; BOSCOLO, MAURICIO; GOMES, ELENI; DA-SILVA, ROBERTO. Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans. Applied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, JAN 2013. (07/08599-8, 08/10809-3)