Wine yeastthe challenge of low temperature

  1. Zoel Salvadó Belart
Supervised by:
  1. Ricardo Cordero Otero Director
  2. José Manuel Guillamón Navarro Director

Defence university: Universitat Rovira i Virgili

Year of defence: 2013

Committee:
  1. Ana Rosa Gutiérrez Viguera Chair
  2. Nicolas Rozès Secretary
  3. Manuel Quirós Asensio Committee member

Type: Thesis

Abstract

Different aspects and disciplines have been enclosed in this thesis in order to unravel the effects of low temperature to wine yeast. Results enclosed in chapters 1st and 2nd of this thesis reveal original empirical data with the purpose of understand how temperature has impact on Saccharomyces evolution and ecology in wine fermentation environments. Chapters 3rd and 4th enclose a proteomic analysis of yeast during wine fermentation at low temperatures and a functional genomics approach, issue from the proteomic study, developed in order to identify single gene influence at low temperature fermentations. In general, studies presented in this thesis provide oenological biotechnology with a broad range of new and original data that will allow going further in both, developing new biotechnological solutions and performing knowledge-based process management of low temperature fermentations.