| abstract |
Fermenting microorganism producing high concentrations of glycerol and its applications in the production of alcoholic beverages / wine. # The present invention describes two yeast strains, BM58 (CECT13003) and BM60 (CECT13004), belonging to the Saccharomyces bayanus species (var. Uvarum ) and S. cerevisiae respectively, not genetically manipulated, selected from natural wine fermentations with good fermentation capacity of musts to obtain alcoholic beverages, preferably wine. The wines obtained with said yeast are characterized by having high concentrations of glycerol without increasing acetic acid and an increase in the production of certain secondary aromas. Both yeasts produce aromas such as ethyl esters, such as ethyl caproate, ethyl caprylate, diethyl succinate and ethyl caprate. Finally, it is worth highlighting the high capacity of implantation in wine fermentations and the ability to grow at low temperatures (10 ° C) of these yeasts. |