Banca de QUALIFICAÇÃO: DAIANE ANGELA BADALOTTI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : DAIANE ANGELA BADALOTTI
DATE: 13/08/2024
TIME: 20:00
LOCAL: Audios 2
TITLE:

LACHANCEA THERMOTOLERANS: AN ALTERNATIVE TO INCREASE ACIDITY, DECREASE pH AND IMPROVE THE OVERALL QUALITY OF BASE WINES FOR SPARKLING

KEY WORDS:

bioacidification; climate change; lactic acid.

PAGES: 41
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia das Bebidas
SUMMARY:

Climate change is one of the most complex challenges faced today by the wine industry. Many studies worldwide have pointed to important changes in vine yield, phenology, and metabolism, and consequently in grape composition, chiefly as a function of increasing temperatures. Changes in grape composition are being observed particularly as higher sugar content, which increases potential alcohol, and lower organic acids content, which directly affects total acidity and pH parameters, directly responsible for maintaining wine quality, stability, and shelf-life. In this scenario, strategies directed at mitigating these effects are fundamental, and bioacidification using Lachancea thermotolerans yeast arises as a promising and less costly alternative than other techniques already in use aiming at acidifying musts and base wines for sparkling wine. This ongoing study was able to observe important changes in total acidity, pH, and lactic acid parameters by using different yeasts of the Lachancea thermotolerans species in comparison with Saccharomyces cerevisiae, suggesting that using the former may represent a feasible acidification solution for winemakers and wineries facing global warming.

COMMITTEE MEMBERS:
Presidente - 1356958 - EVANDRO FICAGNA
Interna - 1119051 - ROBERTA SCHMATZ
Interna - 3415541 - JULIANE BARRETO DE OLIVEIRA
Externo à Instituição - JULIANO DANIEL PERIN