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TESE DE DOUTORAMENTO Influencia De Diferentes Levaduras En El Aroma De Vinos Y Bebidas Espirituosas Lorena Lara Fernández 2018

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TESE DE DOUTORAMENTO Influencia De Diferentes Levaduras En El Aroma De Vinos Y Bebidas Espirituosas Lorena Lara Fernández 2018 TESE DE DOUTORAMENTO Influencia de diferentes levaduras en el aroma de vinos y bebidas espirituosas Fernández 2018 Lorena Lara Fernández 2018 Lorena Lara Lorena Influencia de diferentes levaduras en el vinos espirituosas aroma de y bebidas levaduras Influencia diferentes de DE DOUTORAMENTO TESE Escola Internacional de Doutoramento Lorena Lara Fernández TESE DE DOUTORAMENTO Influencia de diferentes levaduras en el aroma de vinos y bebidas espirituosas Dirixida polo doutores: Pilar Blanco Camba e Ignacio Orriols Fernández Ano: 2018 Agradecimientos A la Universidad de Vigo y a el Consejo Nacional de Ciencia y Tecnología (CONACyT- México) por la beca de manutención otorgada para realizar estos estudios doctorales. A la Estación de Viticultura y Enología de Galicia (EVEGA) por abrir las puertas a este proyecto, mediante el visto bueno de sus dos directores en turno, Ignacio Orriols Fernández y posteriormente Juan Manuel Casares Gándara. Gracias al equipo de trabajo que hizo posible que se realizará este trabajo, por todo su apoyo a: Pilar Blanco Camba, Ignacio Orriols Fernández y Elena Falqué López, por su tiempo, paciencia y enseñanzas aún en la distancia. Fueron una pieza clave para llegar a esta meta. A todos y cada uno de los colaboradores de la EVEGA que en distintas formas cada uno ha colocado un granito de arena a lo largo de este trabajo. Así como al equipo de catadores por su participaron en el análisis sensorial de vinos y destilados. Por todo el apoyo incondicional brindado a Alfonso Losada, Pilar Blanco, Mikel, Emiliano, María José. Gracias por su amistad, Emilia, José, Mimi, Paco Rego, Dany, Pepé, Luis Buitrón, me siento muy afortunada de haber coincidido con todos ustedes. Por acompañarme y ser una motivación en toda mi formación profesional, a Heliodoro de la Garza Toledo, gracias. A mis padres por sus enseñanzas y amor en todo momento, gracias por existir. A esas personitas que son el más grande motor y alegría de mi vida, María José y María Fernanda son mi pedazo de carne más preciado. A Alberto, por ser mi cómplice y compañero de esta aventura, gracias por todo tu apoyo, confianza y amor, Te amo. A la vida misma por darme las fuerzas para llegar hasta aquí. Parecía muy lejos el camino, pero todo llega a su momento, y ese día es Hoy. V Índice Índice CAPÍTULO I.- INTRODUCCIÓN .................................................................................................. - 3 - 1.- El vino................................................................................................................................... - 3 - 1.1.- Importancia del vino a nivel mundial ........................................................................... - 3 - 1.2.- Importancia del vino en España ................................................................................... - 4 - 1.3- Importancia del vino en Galicia ..................................................................................... - 4 - 1.3.1.- D. O. Ribeiro .......................................................................................................... - 5 - 1.3.2.- D.O. Rías Baixas ..................................................................................................... - 5 - 1.3.3.- D.O. Ribeira Sacra ................................................................................................. - 6 - 1.3.4.- D.O. Valdeorras ..................................................................................................... - 6 - 1.3.5.- D.O. Monterrei ...................................................................................................... - 7 - 1.3.6.- Descripción de las variedades de uva utilizadas en este estudio.......................... - 7 - 2.- Los destilados ....................................................................................................................... - 9 - 2.1.- Factores que influyen en la elaboración de un destilado ........................................... - 10 - 2.1.1.- Materia prima ..................................................................................................... - 10 - 2.1.2.- Condiciones de conservación .............................................................................. - 10 - 2.1.3.- Aspectos microbiológicos ................................................................................... - 11 - 2.1.4.- Destilación .......................................................................................................... - 11 - 2.2.- El orujo de Galicia ....................................................................................................... - 12 - 2.3.- Destilados de México ................................................................................................. - 13 - 2.3.1.- Tequila ................................................................................................................ - 14 - 2.3.2.- Mezcal ................................................................................................................. - 15 - 2.3.3.- Sotol .................................................................................................................... - 15 - 3.- Las levaduras y la fermentación ........................................................................................ - 16 - 3.1.- Descripción de las levaduras ...................................................................................... - 17 - 3.2.- Sucesión de la población de levaduras durante la fermentación .............................. - 18 - 3.3.- Papel de las levaduras Saccharomyces y no-Saccharomyces durante la fermentación alcohólica ............................................................................................................................ - 19 - 3.3.1.- Género Saccharomyces ....................................................................................... - 19 - 3.3.2. Levaduras no-Saccharomyces .............................................................................. - 20 - 3.4- Metabolismo de las levaduras: contribución al aroma ............................................... - 23 - 3.4.1.- Degradación de azúcares .................................................................................... - 24 - 3.4.2.- Biosíntesis de ácidos grasos ................................................................................ - 27 - 3.4.3.- Biosíntesis de alcoholes ...................................................................................... - 29 - 3.4.4.- Biosíntesis de ésteres .......................................................................................... - 31 - 3.4.5.- Biosíntesis de aldehídos ...................................................................................... - 32 - 3.4.6.- Biosíntesis de acetales ........................................................................................ - 33 - 3.4.7. Biosíntesis de compuestos cetónicos ................................................................... - 33 - CAPITULO II. JUSTIFICACIÓN y OBJETIVOS ............................................................................. - 37 - CAPITULO III. MATERIALES Y MÉTODOS ................................................................................ - 41 - 1.- Levaduras y análisis microbiológico................................................................................... - 41 - 1.1.- Levaduras utilizadas ................................................................................................... - 41 - 1.2. - Medios de cultivo ...................................................................................................... - 41 - 1.3.- Preparación de los inóculos ....................................................................................... - 42 - 1.4.- Caracterización enológica de las levaduras ................................................................ - 42 - 1.5.- Control microbiológico de las fermentaciones .......................................................... - 42 - 1.5.1- Toma de muestra, procesado y aislamiento de levaduras .................................. - 42 - 1.5.2.- Caracterización genética de las levaduras aisladas ............................................. - 43 - IX 2.- Vinos y destilados .............................................................................................................. - 44 - 2.1.- Elaboración de los vinos blancos y de sus destilados ................................................. - 46 - 2.2.- Elaboración de los vinos tintos y de sus destilados .................................................... - 47 - 2.3.- Elaboración de los destilados de orujo....................................................................... - 48 - 3.- Análisis físico-químicos de los vinos ................................................................................... - 49 - 3.1.- Parámetros básicos de mostos y vinos ....................................................................... - 50 - 3.2.- Parámetros del color .................................................................................................. - 50 - 3.3.- Análisis de compuestos volátiles ................................................................................ - 50 - 3.3.1.- Determinación de metanol, alcoholes superiores y otros compuestos volátiles mayoritarios en vinos ..................................................................................................... - 53 - 3.3.2.- Determinación de alcoholes C6, ácidos grasos, acetatos y ésteres etílicos en vinos - 54 - 4.- Análisis físico-químicos de los
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