Growth Fitness of Indigenous Wine Yeasts in Grape Musts from Different Vitis Species
نویسندگان
چکیده
منابع مشابه
Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective
In Georgia, one of the most ancient vine-growing environment, the homemade production of wine is still very popular in every rural family and spontaneous fermentation of must, without addition of chemical preservatives, is the norm. The present work investigated the yeast biodiversity in five Georgian areas (Guria, Imereti, Kakheti, Kartli, Ratcha-Lechkhumi) sampling grapes and wines from 22 di...
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Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an exces...
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The aim of this study was to examine the physiological and genetic stability of the industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum under acidic stress during fermentation. The yeasts were sub-cultured in aerobic or fermentative conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes, and mitochondrial DNA profiles ...
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The use of commercial wine yeast strains as starters has grown extensively over the past two decades. In this study, a large-scale sampling plan was devised over a period of 3 years in three different vineyards in the south of France, to evaluate autochthonous wine yeast biodiversity in vineyards around wineries where active dry yeasts have been used as fermentation starters for more than 5 yea...
متن کاملEditorial: Non-conventional Yeast in the Wine Industry
The alcoholic fermentation of grape musts to wines is a rather complex process that involves the sequential development of microorganisms, mainly yeasts, but also filamentous fungi, lactic acid bacteria, etc. In the early stages of wine fermentation, several yeast species may be present but, as the alcohol concentration increases, Saccharomyces species progressively take over. The winemaking pr...
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ژورنال
عنوان ژورنال: Acta Scientific Nutritional Health
سال: 2021
ISSN: ['2582-1423']
DOI: https://doi.org/10.31080/asnh.2020.05.0851