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A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines
Техника и технология пищевых производств, 2023 Wines with a clear geographical origin are more attractive for customers. The geographical origin of wine is stated on its label, but no official standards guarantee its reliability.
Nonna V. Gnilomedova +2 more
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Fermentation, 2022 Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol ...
Giovana Girardi Piva +8 more
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Fermentation, 2021 Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of ...
Michail A. Eldarov +8 more
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Cross-flow microfiltration applied to oenology: A review [PDF]
, 2011 The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to conventional filtration processes. However, membrane fouling which affects the operating costs and the plant maintenance, limits the widespread application ...
Albasi, Claire +6 more
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Oenological Characterization of Native Hanseniaspora uvarum Strains [PDF]
Fermentation, 2022 The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H.
Stojan Mančić +6 more
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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review
Foods, 2021 The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by ...
Jean-Christophe Barbe +2 more
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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ANALYSIS OF ECONOMIC POTENTIAL IN SECTOR OF VITICULTURE AND ENOLOGY IN POZEGA-SLAVONIA COUNTY
Vallis Aurea, 2016 Pozega-Slavonia County has a long tradition of viticulture and oenology at which it becomes ever more recognizable. Although this is the economic segment of high importance for the local economy and regional development this study has shown that there is
Luka Samardžija
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Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Mathieu, Florence +2 more
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Le vaisselier du vin (xiiie-xvie siècle). Contribution à l’histoire du goût
L'Atelier du CRH, 2014 In the 13th century, new objects specific to serving wine were made by craftsmen potters and glassworkers. They are an echo of the table manners and of the interest for oenology which spread at the same time.
Danièle Alexandre-Bidon
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