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The genetics of non-conventional wine yeasts: current knowledge and future challenges
Frontiers in Microbiology, 2016 Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
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Horticulturae, 2023 The origins of the main cultivar groups of Vitis vinifera, their relationships with wild grapevine populations, and the use of other Vitaceae are relevant issues for the improvement and conservation of Vitis diversity. Morphometric studies, domestication
Javier Valera +4 more
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Brewer´s spent yeasts for oenology: from characterisation to must fermentation
Kvasný průmysl, 2023 In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology.
Michaela Montalbano +4 more
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Australian Journal of Grape and Wine Research, 2013 This review is a state-of-the-art summary of current literature on the commercial oenological tannins that are often added to wine. These tannins can come from different origins, which affect their composition and characteristics. The two main sources of oenological tannins are grapes and oak wood.
VERSARI, ANDREA +2 more
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OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]
Romanian Journal of Horticulture, 2020 This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita +6 more
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Studies on the behavior of a new wine grape hybrid elite in the climatic conditions of the Copou-Iasi viticultural center [PDF]
Romanian Journal of Horticulture, 2021 Climatic factors of the ecosystem directly influence the vegetative development of the grapevine, the production obtained, and its quality. Obtaining new genotypes with high ecological plasticity, superior yield and quality, and biological resistance ...
R. Filimon +3 more
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WINE AND WINE TOURISM IN MACEDONIA [PDF]
Journal of Process Management and New Technologies, 2016 Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh ...
Cane Koteski +2 more
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The Oenology Department of the Engineering School of Changins
CHIMIA, 2002 The Engineering School of Changins, as part of the University of Applied Sciences of Western Switzerland (HES-SO), is the only one In Switzerland to provide an Oenology Department.
Sebastien Fabre
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Featured Papers in the Wine, Spirit and Oenological Product Sections
Beverages, 2023 Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
Stamatina Kallithraka, Matteo Marangon
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Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
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