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
Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn product...
Graduation date: 2010The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noi...
Semi-synthetic must containing standard nutrients, a phenolic and aromatic fraction extracted from A...
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The use of selected Saccharomyces cerevisiae starter strains in pure fermentation, is widely diffuse...
As far as it concerns white wine, the first reason of the widespread commercial availability of sel...
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...
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play...
Aims: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Crypto...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic c...
Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn product...
Graduation date: 2010The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noi...
Semi-synthetic must containing standard nutrients, a phenolic and aromatic fraction extracted from A...
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The use of selected Saccharomyces cerevisiae starter strains in pure fermentation, is widely diffuse...
As far as it concerns white wine, the first reason of the widespread commercial availability of sel...
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...
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play...
Aims: Twenty-five enological yeasts belonging to nine different species (Candida zeylanoides, Crypto...
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic c...
Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn product...
Graduation date: 2010The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noi...
Semi-synthetic must containing standard nutrients, a phenolic and aromatic fraction extracted from A...