Add to ORKGIt was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic c...
Wine aroma is one of the most important aspects of wine quality and yeast contribute a\ud significan...
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties...
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
The use of selected Saccharomyces cerevisiae starter strains in pure fermentation, is widely diffuse...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
Non-Saccharomyces yeasts play a substantial role in the early stages of wine fermentation. With the ...
Spontaneous grape must fermentations are consistently characterized by a sequential colonization of ...
Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of...
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and p...
Aims: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Crypto...
As far as it concerns white wine, the first reason of the widespread commercial availability of sel...
CITATION: Du Plessis, H., et al. 2017. Effect of saccharomyces, non-saccharomyces yeasts and malolac...
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic c...
Wine aroma is one of the most important aspects of wine quality and yeast contribute a\ud significan...
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties...
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
The use of selected Saccharomyces cerevisiae starter strains in pure fermentation, is widely diffuse...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
Non-Saccharomyces yeasts play a substantial role in the early stages of wine fermentation. With the ...
Spontaneous grape must fermentations are consistently characterized by a sequential colonization of ...
Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of...
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and p...
Aims: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Crypto...
As far as it concerns white wine, the first reason of the widespread commercial availability of sel...
CITATION: Du Plessis, H., et al. 2017. Effect of saccharomyces, non-saccharomyces yeasts and malolac...
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic c...
Wine aroma is one of the most important aspects of wine quality and yeast contribute a\ud significan...