Publications by authors named "Giulia Crosato"
The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate. It is known that some cellular components (mannoproteins, lipids, glutathione, etc.
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- Sulfites are used in wine production for their antimicrobial and antioxidant properties, while copper is associated with fungicides, exposing wine yeasts to both elements regularly.
- Copper tolerance in wine yeasts is linked to the CUP1 gene that helps with copper detoxification, and sulfite resistance is mainly due to the presence of the translocation t(XVI;VIII) in the SSU1 gene, which aids in sulfite metabolism.
- The study analyzed 253 Saccharomyces cerevisiae strains from different vineyards, finding significant variability in CUP1 gene copy numbers and revealing a correlation between the t(XVI;VIII) translocation and sulfite tolerance levels, while introducing a new translocation, t(XVI;XV
Vale dos Vinhedos appellation of origin has a very recent history as industrial wine making region. In this study we investigated the genetic and phenotypic variability of Saccharomyces cerevisiae strains isolated from South-Brazilian vineyards in order to evaluate strain fermentation aptitude and copper and sulphites tolerance. Merlot grape bunches were collected from three vineyards and yeast isolation was performed after single bunch fermentation.
View Article and Find Full Text PDF[This corrects the article on p. 1249 in vol. 7, PMID: 27574517.
View Article and Find Full Text PDFGray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals.
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