Identificação da micoflora associada à cortiça crua com o defeito da "mancha amarela"

This study aims to establish the relationship between the fungi present in the "yellow spot" (MA), a sensory defect of cork, and the presence of 2,4,6-trichloroanisole (TCA), considered the main responsible for "cork taint" in bottled wines. The presence of MA in cork, empiricall...

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Bibliographic Details
Main Author:	Veloso, Sandra Maria Ferreira
Format:	Dissertation
Language:	Portuguese
Published:	ProQuest Dissertations & Theses 01-01-2014
Subjects:	Forestry Microbiology Natural Resource Management
Online Access:	Get full text
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Summary:	This study aims to establish the relationship between the fungi present in the "yellow spot" (MA), a sensory defect of cork, and the presence of 2,4,6-trichloroanisole (TCA), considered the main responsible for "cork taint" in bottled wines. The presence of MA in cork, empirically related to TCA is responsible for considerable losses in the cork industry. The filamentous fungi are indicated as the main responsible for the TCA, but in respect of MA, its origin and its relationship with the TCA, very little is known.Cork samples with and without MA were collected in different regions of the country, for each sample was determined by the value of TCA by gas chromatography and obtained fungal isolates. The isolates were grouped according to their morphological characteristics. To confirm the specific identification of isolates were selected for sequencing of the ITS region of the ribosomal DNA.The results of this study confirm the relationship between MA and TCA and allowed prediction of fungi of the genus Trichoderma are associated with the default "yellow spot".
ISBN:	9798494412874