Results 11 to 20 of about 68,052 (252)
Wine fermentation microbiome: a landscape from different Portuguese wine appellations
Frontiers in Microbiology, 2015 Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology.
Cátia ePinto +9 more
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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
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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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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 ...
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Yeast Interactions in Inoculated Wine Fermentation [PDF]
Frontiers in Microbiology, 2016 The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains,
Ciani, M. +5 more
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Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines
Fermentation, 2023 Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the ...
Boran Hu +3 more
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Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]
, 2013 Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
A Borneman +52 more
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Fermentation, 2017 Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and extracted into wine during fermentation.
Pangzhen Zhang +2 more
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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. [PDF]
, 2016 UnlabelledRegionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined ...
Allen, Greg +6 more
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Zinc accumulation and utilisation by wine yeasts [PDF]
, 2009 The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying levels of zinc. The results have
Bollag, Tatiana +4 more
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