Curva de crescimento de saccharomyces durantes fermentação alcoólica em vinho e extração de DNA genômico total diretamente do vinho

Abstract

Yeasts are constantly targets of studies, and it makes them one of the most well known organisms, from their structure to biochemical synthesis. Yeasts are very important in the wine industry due their performance in the transformation of sugars into alcohol and carbon dioxide. However, modern biotechnology makes the improvement of yeast cell growth possible, optimizing its metabolic processes which improve desired characteristics in the finel product, in this case, wines. With the knowledge that these micro-organisms provide, technical can improve actions taken in the winemaking process, both in the physical and chemical context as in the sensorial characteristics. There is a global trend of making typical wine with the use of indigenous yeasts. However, the use of commercial yeast (typically Saccharomyces cerevisiae) ensures the success of wine due to its capacity of preventing the formation of undesirable compounds, ensuring the effective consumption of sugars. New strains have been investigated and the most consistent way to obtain reliable results of the studies are obtained with the knowledge of all processes involving yeasts genetics, through the transcriptions envolving specific proteins which are involved in the production of various metabolites. This work is about the importance of biotechnology on this processes, discussing and illustrating the results obtained by various authors through their research. Another aspect evaluated is the growth curve of yeast during fermentation process, through the analysis of wine by daily countings of the existing yeast population on it. From the same wine were collected samples to extract yeast Total DNA at each period of the alcoholic fermentation. DNA analysis is one of the first steps taken in genetic studies, as well as possible mutations and specific analysis of each gene. Results show fermentation occurred efficiently, even though the fermentation curve has changed compared to other researches. It was discussed adaptation form of the yeast cells during fermentation and which tools can enhance this process according to each stage. The DNA extraction was not satisfactory due to the conditions in which the procedure was applied.