Yeast Interactions in Inoculated Wine Fermentation
نویسندگان
چکیده
منابع مشابه
Yeast Interactions in Inoculated Wine Fermentation
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect o...
متن کاملYeast interactions and wine flavour.
Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue throughout the fermentation process until packaging. Although grape cultivar and cultivation provide the foundations of wine flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour response. Consequently, it is important to identif...
متن کاملNovel model for wine fermentation including the yeast dying phase
This paper presents a novel model for wine fermentation including a death phase for yeast and the influence of oxygen on the process. A model for the inclusion of the yeast dying phase is derived and 1 ar X iv :1 41 2. 60 68 v1 [ qbi o. Q M ] 1 7 D ec 2 01 4 compared to a model taken from the literature. The modeling ability of the several models is analyzed by comparing their simulation results.
متن کاملDynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response.
In this study, genome-wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long-term adaptation to fermenting grape must. Among the genes that changed expression levels, a group of 223 genes was identified, which was designated as...
متن کاملThe Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
Natural, also referred to as spontaneous wine fermentations, are carried out by the native microbiota of the grape juice, without inoculation of selected, industrially produced yeast or bacterial strains. Such fermentations are commonly initiated by non-Saccharomyces yeast species that numerically dominate the must. Community composition and numerical dominance of species vary significantly bet...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2016
ISSN: 1664-302X
DOI: 10.3389/fmicb.2016.00555