Results 211 to 220 of about 68,052 (252)
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Fermentation and Post-Fermentation Changes in Israeli Wines
Journal of Food Science, 1984Grape juices (V. vririferu) from vineyards at three locations in Israel were analyzed for carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of fermentation and post-fermentation. The contents varied with respect to the type of grape, area, year of collection and methods of vinification.
SHELA GORINSTEIN +3 more
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Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
International Journal of Food Microbiology, 2006Multistarter fermentations of Hanseniaspora uvarum, Torulaspora delbrueckii and Kluyveromyces thermotolerans together with Saccharomyces cerevisiae were studied. In grape musts with a high sugar content, mixed trials showed a fermentation behaviour and analytical profiles of wines comparable to or better than those exhibited by a pure culture of S ...
Maurizio, Ciani +2 more
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Malolactic fermentation in white wines
2022Malolactic fermentation (MLF) is an important process in wine production. Although in fact, from a biochemical point of view, it is actually not a “fermentation” process, like alcoholic fermentation (AF), it does involve gas emissions, so winemakers called it “malolactic fermentation.” The term “malolactic fermentation” has been used since the early ...
Pardo, Isabel, Ferrer, Sergi
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Characteristics of traditional Chinese shanlan wine fermentation
Journal of Bioscience and Bioengineering, 2014Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation.
Dongsheng, Yang +2 more
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Kinetic model for nitrogen‐limited wine fermentations
Biotechnology and Bioengineering, 2001AbstractA physical and mathematical model for wine fermentation kinetics has been developed to predict sugar utilization curves based on experimental data from wine fermentations with various initial nitrogen and sugar concentrations in the juice. The model is based on: (1) yeast cell growth limited by nitrogen; (2) sugar utilization rates and ethanol ...
Amanda C, Cramer +2 more
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Managing high-density commercial scale wine fermentations
Journal of Applied Microbiology, 2006To investigate the effects of grape juice dilution and different temperature/nitrogen addition regimes on commercial-scale, high-density Shiraz and Chardonnay fermentations.Duplicated fermentations (30 hl) were conducted at two temperatures for Shiraz and for Chardonnay. Two additional tanks of Chardonnay and Shiraz were diluted.
D, Chaney +3 more
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Mechanisms of Yeast Adaptation to Wine Fermentations
2019Cells face genetic and/or environmental changes in order to outlast and proliferate. Characterization of changes after stress at different "omics" levels is crucial to understand the adaptation of yeast to changing conditions. Wine fermentation is a stressful situation which yeast cells have to cope with.
Estéfani, García-Ríos +1 more
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Yeasts in Fruit Wine Fermentation
2019Various fruits have been investigated both commercially and scientifically as alternatives for winemaking, resulting in products so-called fruit wines. Availability of fruits differ between cultivation areas and climatic conditions, thus fruit juices present very diverse environments in which yeasts can grow and produce ethanol, resulting in beverages ...
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