Grape must is the precursor to wine, and consists of grape juice and its resident microbial community. We used Illumina MiSeq® to track changes in must fungal community composition over time in winery vats and laboratory microcosms. We also measured glucose consumption and biomass in microcosms derived directly from must, and glucose consumption in artificially assembled microcosms. Functional ...

The retardation and arrest of fermentation, observed before the complete sugar consumption of high-sugar grape must, come from an inhibition of the yeast metabolism during its decline phase and are variable with the strain. The addition of nutritional growth factors stimulates the initial growth of the yeast but is ineffective in the decline phase. Some substances, known previously as yeast ana...

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for application in Prokupac grape must fermentation. 5 isolates, out a total 22 isolated yeasts, were identified as C. famata. After the initial screening performances, microfermentation performed sterile must. Produced samples analyzed using HPLC technique. All showed an ability to ...