1,721,109 research outputs found
Yeast interactions in multi-starter wine fermentation
No full textSpontaneous fermentation of grape juice is driven by a
complex community of microorganisms, although diffusion of
the use of selected strains of Saccharomyces cerevisiae has
lead to the simplification of microbial communities in the
fermentation process. More recently, there has been a growing
interest towards controlled mixed fermentations that use more
than one selected yeast strain. This thus aims to improve
specific traits, or in general to enhance the complexity and
particular characteristics of the resulting wines. In this context,
yeast interactions have a fundamental role to obtain the desired
product characteristics. These interactions can affect the
metabolite production and/or the microbial growth. To control
and optimise complex mixed fermentation, further knowledge
of both of these aspects is needed
Physiological and molecular characterization zymocines as antimicrobial agents in winemaking
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Physiological and molecular characterization of zymocins as antimicrobial agents in winemaking
No full textInteraction between malolactic bacteria and yeast in wine: the antagonism between yeast F63 and malolactic bacteria CHR.
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Monitoraggio della microflora in vinificazioni condotte utilizzando uve provenienti da agricoltura biologica
No full textInfluence of temperature and oxygen concentration on the fermentation behaviour of Candida stellata in mixed fermentation with Saccharomyces cerevisiae
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