Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe. [PDF]
Food Chem XVicente J +10 more
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Characterization of the complete mitochondrial genome of Mucor indicus Lendn. 1930 (Mucorales: Mucoraceae), isolated from the wine fermentation system. [PDF]
Mitochondrial DNA B ResourDeng Y, Chen G, Bao X, He J, Li Q.
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Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine Fermentation. [PDF]
Appl Environ Microbiol, 2020 Wang X +7 more
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Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate. [PDF]
FoodsPhovisay S +8 more
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Inducing malolactic fermentation in wines
Biotechnology Advances, 1989Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural microflora or by inducing through inoculation of a specific strain(s) of malolactic bacteria, primarily strains of Leuconostoc oenos. Problems with inducing MLF include intrinsic factors of the grape must such as pH, presence of sulfur dioxide, and ethanol in addition ...
C G, Edwards, R B, Beelman
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Pesticides in Fermentative Processes of Wine
Journal of Agricultural and Food Chemistry, 1999The influence of six fungicides (azoxystrobin, cyprodinil, fludioxonil, mepanipyrim, pyrimethanil, and tetraconazole) on the fermentative activity of two yeasts (Saccharomyces cerevisiae and Kloeckeraapiculata) and two lactic bacteria (Leuconostoc oenos and Lactobacillus plantarum) was studied.
Cabras P +6 more
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Pesticides' Influence on Wine Fermentation
2010Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew
CABONI, PIERLUIGI, CABRAS P.
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Measures to improve wine malolactic fermentation
Applied Microbiology and Biotechnology, 2019This review focuses on the considerable amount of research that has been directed towards the improvement of efficiency and reliability of malolactic fermentation (MLF), which is important in winemaking. From this large body of work, it is clear that reliable MLF is essential for process efficiency and prevention of spoilage in the final product ...
Krista M. Sumby +3 more
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Wine contains a number of metabolites that are produced during alcoholic and malolactic fermentations (MLF) or aging, which are important compounds for determining wine quality. This study investigated changes in metabolites in wines to characterize malolactic fermentation (MLF) and to assess fermentative behaviors of wine yeast strains using (1)H ...
Hong-Seok, Son +4 more
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