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Advances in Wine Fermentation [PDF]
Fermentation, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such ...
Maicas i Prieto, Sergi
core +8 more sources
Consideration of Maintenance in Wine Fermentation Modeling. [PDF]
Foods, 2022 We show that a simple model with a maintenance term can satisfactorily reproduce the simulations of several existing models of wine fermentation from the literature, as well as experimental data. The maintenance describes a consumption of the nitrogen that is not entirely converted into biomass.
Rapaport A +4 more
europepmc +7 more sources
Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation [PDF]
Biomolecules, 2021 One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines.
Ramon Gonzalez +2 more
exaly +6 more sources
Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action [PDF]
Foods, 2023 Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon
Zijuan Wang +7 more
doaj +2 more sources
Shipin gongye ke-ji, 2022 In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the ...
Hongjiang ZHOU +3 more
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Effect of Fermentation Temperature on the Quality of Pear Wine
Shipin gongye ke-ji, 2023 The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermentation
Yi MA +7 more
doaj +1 more source
Fermentation, 2019 Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...]
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OENO One, 2023 High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR ...
Haixia Deng, Meiyu Wang, Erhu Li
doaj +1 more source
Foods, 2023 The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor.
Jie Gao +6 more
doaj +1 more source
Frontiers in Nutrition, 2023 IntroductionHarvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a ...
Junbo Liu +6 more
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