PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING

The Isabella grape (Vitis labrusca) is a red variety that has been optimally adapted to the edafoclimatic conditions in the region of Villa del Rosario (Norte de Santander) and has been accepted also in local markets. Currently, the grape is eaten fresh and its potential for winemaking is unknown. T...

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Autores principales:	José D. HERNANDEZ, Yanine Y. TRUJILLO, Daniel Salvador DURAN Osorio
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Isabella anthocyanins tannins yeasts phenolic potential Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/dd41cbdfa2554cf5a4296a6c4f5c0774
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spelling	oai:doaj.org-article:dd41cbdfa2554cf5a4296a6c4f5c07742021-11-19T04:14:09ZPHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING0121-40042145-2660https://doaj.org/article/dd41cbdfa2554cf5a4296a6c4f5c07742011-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/8773https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The Isabella grape (Vitis labrusca) is a red variety that has been optimally adapted to the edafoclimatic conditions in the region of Villa del Rosario (Norte de Santander) and has been accepted also in local markets. Currently, the grape is eaten fresh and its potential for winemaking is unknown. Therefore, the purpose of this study was to establish the phenolic potential and identify important yeasts of this kind of grape for winemaking. To this end, berries taken from two consecutive vintages were analyzed. Parameters analyzed were density, soluble solids, pH, acidity and total and removable phenolic potential. The yeasts were identified morphologically and biochemically. The results of the physicochemical parameters of the two vintages were averaged and compared with results for grapes from Valle del Cauca. The results indicated that the berries of the two regions were similar in physical characteristics but significantly different in terms of chemical composition. The total phenolic potential was higher in grapes from Valle del Cauca, while removable was similar in the two regions. Five yeast species: Kloeckera apiculata, Criptococcus laurentii, Candida guillermondii, Candida novergensis y Rhodotorula glutinis were microbiologically isolated and identified.José D. HERNANDEZYanine Y. TRUJILLODaniel Salvador DURAN OsorioUniversidad de AntioquiaarticleIsabellaanthocyaninstanninsyeastsphenolic potentialFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 1 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Isabella anthocyanins tannins yeasts phenolic potential Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Isabella anthocyanins tannins yeasts phenolic potential Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 José D. HERNANDEZ Yanine Y. TRUJILLO Daniel Salvador DURAN Osorio PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
description	The Isabella grape (Vitis labrusca) is a red variety that has been optimally adapted to the edafoclimatic conditions in the region of Villa del Rosario (Norte de Santander) and has been accepted also in local markets. Currently, the grape is eaten fresh and its potential for winemaking is unknown. Therefore, the purpose of this study was to establish the phenolic potential and identify important yeasts of this kind of grape for winemaking. To this end, berries taken from two consecutive vintages were analyzed. Parameters analyzed were density, soluble solids, pH, acidity and total and removable phenolic potential. The yeasts were identified morphologically and biochemically. The results of the physicochemical parameters of the two vintages were averaged and compared with results for grapes from Valle del Cauca. The results indicated that the berries of the two regions were similar in physical characteristics but significantly different in terms of chemical composition. The total phenolic potential was higher in grapes from Valle del Cauca, while removable was similar in the two regions. Five yeast species: Kloeckera apiculata, Criptococcus laurentii, Candida guillermondii, Candida novergensis y Rhodotorula glutinis were microbiologically isolated and identified.
format	article
author	José D. HERNANDEZ Yanine Y. TRUJILLO Daniel Salvador DURAN Osorio
author_facet	José D. HERNANDEZ Yanine Y. TRUJILLO Daniel Salvador DURAN Osorio
author_sort	José D. HERNANDEZ
title	PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
title_short	PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
title_full	PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
title_fullStr	PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
title_full_unstemmed	PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
title_sort	phenolic potential determination and yeasts identification with significant leavens in isabella grape (<i>vitis labrusca</i>) from villa del rosario (norte de santander) for wine making
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/dd41cbdfa2554cf5a4296a6c4f5c0774
work_keys_str_mv	AT josedhernandez phenolicpotentialdeterminationandyeastsidentificationwithsignificantleavensinisabellagrapeivitislabruscaifromvilladelrosarionortedesantanderforwinemaking AT yanineytrujillo phenolicpotentialdeterminationandyeastsidentificationwithsignificantleavensinisabellagrapeivitislabruscaifromvilladelrosarionortedesantanderforwinemaking AT danielsalvadorduranosorio phenolicpotentialdeterminationandyeastsidentificationwithsignificantleavensinisabellagrapeivitislabruscaifromvilladelrosarionortedesantanderforwinemaking
_version_	1718420523757600768

PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (<I>Vitis labrusca</I>) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING

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