منابع مشابه
Wine yeasts for the future.
International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...
متن کاملNon-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yea...
متن کاملInteractions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile
The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838), S. cerevisiae mutant with low H2S production phenotype (AWRI 1640), interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539) and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810) were exp...
متن کاملOccurrence and Growth of Killer Yeasts during Wine Fermentation.
Sixteen wine fermentations were examined for the presence of killer yeasts. Killer property and sensitivity to killer action were found in isolates of Saccharomyces cerevisiae but not in isolates of Kloeckera, Candida, Hansenula, and Torulaspora spp. Several killer and killer-sensitive strains of S. cerevisiae were differentiated by colony morphology, and this property was used to monitor their...
متن کاملBiological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
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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ژورنال
عنوان ژورنال: Journal of Central European Agriculture
سال: 2020
ISSN: 1332-9049
DOI: 10.5513/jcea01/21.4.2833