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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,
Gabriella Siesto +2 more
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Yeast interactions and wine flavour
International Journal of Food Microbiology, 2003Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue throughout the fermentation process until packaging. Although grape cultivar and cultivation provide the foundations of wine flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour ...
Graham H Fleet
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Antonie van Leeuwenhoek, 1976
In an attempt to improve by hybridisation strains of pure-culture wine yeasts it could be shown, that of the seven strains used five are homothallic. Evidence is presented suggesting that the remainder are also homothallic.
R J, Thornton, R, Eschenbruch
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In an attempt to improve by hybridisation strains of pure-culture wine yeasts it could be shown, that of the seven strains used five are homothallic. Evidence is presented suggesting that the remainder are also homothallic.
R J, Thornton, R, Eschenbruch
openaire +2 more sources
Spoilage yeasts in the wine industry
International Journal of Food Microbiology, 2003Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w)). A few species are capable of spoiling foods produced according to good manufacturing practices (GMPs). These can survive and grow under stress conditions where other microorganisms are not competitive.
V, Loureiro, M, Malfeito-Ferreira
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Adaptive evolution of wine yeast
International Journal of Food Microbiology, 2003Alcoholic fermentation is one of the main phases in wine production. It is usually conducted by yeasts belonging to the species Saccharomyces cerevisiae. Industrial S. cerevisiae strains are highly specialized organisms, which have evolved to utilize to their full potential the different environments or ecological niches.
Amparo, Querol +3 more
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Yeast Influence on Volatile Composition of Wines
Journal of Agricultural and Food Chemistry, 1999Nine Saccharomyces cerevisiae and four Saccharomyces bayanus strains used in the production of Trebbiano wine were examined. The aim of this study is to evaluate the different abilities of various yeast strains in wine-making. The possibility of yeast discrimination on the basis of their volatile production is another possibility.
ANTONELLI, Andrea +3 more
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Yeast Modulation of Wine Flavor
2005Publisher Summary This chapter reviews the scientific knowledge of the role of microorganisms, especially yeast, in the development of wine flavor. Specific attention is given to the contribution of esters, higher alcohols, volatile thiols, volatile phenols, and monoterpenoids to the flavor profile. It is well known that grapes of different cultivars
Swiegers, J., Pretorius, I.
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Current Developments in Wine Yeasts
Critical Reviews in Biotechnology, 1987Revue bibliographique concernant les techniques recemment utilisees dans ce domaine : selection et manipulations genetiques, vitesse de fermentation, tolerance a l'ethanol ou au froid, metabolisme du soufre, production d'acide, moussage, facteur killer ...
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The Biotechnology of Wine Yeast
Food Biotechnology, 2004Abstract The production of wine from grapes is one of the world's oldest biotechnological processes. The alcoholic fermentation, the conversion of grape sugars to ethanol, is conducted by yeast of the genus Saccharomyces. In addition to wide-ranging roles in beverage and food processing, Saccharomyces is also a premier research model system because of ...
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