Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery
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چکیده
منابع مشابه
Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab...
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Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia. Only Hanseniaspora uvarum and a commercial bakery strain of Sacch...
متن کاملDiversity of Saccharomyces strains on grapes and winery surfaces: analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years.
Spontaneous fermentations are still conducted by several wineries in different regions of Argentina as a common practice. Native Saccharomyces strains associated with winery equipment, grape and spontaneous fermentations of Malbec musts from "Zona Alta del Río Mendoza" region (Argentina) were investigated during 2001 and 2002 in the same cellar. Low occurrence of Saccharomyces on grapes and the...
متن کاملdevelopment and implementation of an optimized control strategy for induction machine in an electric vehicle
in the area of automotive engineering there is a tendency to more electrification of power train. in this work control of an induction machine for the application of electric vehicle is investigated. through the changing operating point of the machine, adapting the rotor magnetization current seems to be useful to increase the machines efficiency. in the literature there are many approaches wh...
15 صفحه اولObtaining Yeast Cultures for Alcoholic Fermentation from Lyophilized Strains Saccharomyces
NIKOLOVA , R., Tsv. TSVETKOV and T. DONEV, 2008. Obtaining yeast cultures for alcoholic fermentation from lyophilized strains Saccharomyces. Bulg. J. Agric. Sci., 14: 16-21 The objective of the present study is to obtain yeast cultures for alcoholic fermentation from lyophilized strains Saccharomyces with high number of viable cells. Two types of strains of brewer’s yeasts – the strain Saccahar...
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ژورنال
عنوان ژورنال: Journal of Applied Microbiology
سال: 2004
ISSN: 1364-5072,1365-2672
DOI: 10.1111/j.1365-2672.2004.02394.x