2026-06-08T08:51:16Zhttps://docta.ucm.es/rest/oai/requestoai:docta.ucm.es:20.500.14352/1365712026-05-07T00:01:00Zcom_20.500.14352_14col_20.500.14352_22
Docta Complutense
advisor
Benito Sáez, Santiago
advisor
Marquina Díaz, Domingo
advisor
Santos de la Sen, Antonio
author
Vicente Sánchez, Javier
2026-05-06T16:30:46Z
2026-05-06T16:30:46Z
2026-05-06
https://hdl.handle.net/20.500.14352/136571
El cambio climático plantea importantes desafíos en la industria vitivinícola, especialmente debido a su impacto en la fenología de la vid que causa, a su vez, cambios importantes en la composición de los mostos. Estos cambios causan una disminución de la acidez y un aumento del contenido de azúcares, que se relacionan, entre otros, con un incremento en la inestabilidad microbiológica del proceso de vinificación. Esta situación hace necesario el desarrollo de nuevas estrategias para el manejo de la fermentación que permitan preservar y mejorar la calidad del vino. En este contexto, las levaduras no-Saccharomyces surgen como herramientas biotecnológicas innovadoras, entre las cuales Lachancea thermotolerans destaca por su capacidad para producir ácido láctico durante la fermentación alcohólica...Climate change presents significant challenges to the wine industry, particularly due to its impact on grapevine phenology, which in turn causes major alterations in must composition. These changes lead to reduced acidity and increased sugar content, which are associated, among other effects, with greater microbiological instability during the winemaking process. This situation necessitates the development of new fermentation management strategies that preserve and enhance wine quality. In this context, non-Saccharomyces yeasts have emerged as innovative biotechnological tools, among which Lachancea thermotolerans stands out for its capacity to produce lactic acid during alcoholic fermentation...
spa
Attribution-NonCommercial-NoDerivatives 4.0 International
Caracterización molecular y funcional de levaduras no-Saccharomyces como herramientas para el control biológico de la acidez en vinos Molecular and functional characterization of non-Saccharomyces yeasts as tools for the biological control of acidity in wines
doctoral thesis
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URL
https://docta.ucm.es/bitstreams/5ae80c1a-82c7-467b-ac84-9bec803806be/download
File
MD5
a712da3bb8182177eff169a2da2b4d44
78090590
application/pdf
T46306.pdf