EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS

@inproceedings{Hasalliu2017EVALUATIONOL,
  title={EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS},
  author={Rozeta Hasalliu},
  year={2017}
}
The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces… CONTINUE READING

Figures and Tables from this paper.

References

Publications referenced by this paper.
SHOWING 1-10 OF 26 REFERENCES

Biology of Microorganisms on Grapes, in Must and in Wine

  • Springer International Publishing
  • 2009
VIEW 7 EXCERPTS
HIGHLY INFLUENTIAL

" Evaluation of yeasts growth during production of Kallmet wine , with spontaneous fermentation and inoculated fermentation with Saccharomyces bayanus yeast " Albanian j . agric . sci

R Hasalliu, K Gozhdari, F Meta, R Kongoli
  • 2016

Evaluation of yeasts growth during production of Kallmet wine, with spontaneous fermentation and inoculated fermentation with Saccharomyces bayanus yeast

R Hasalliu, K Gozhdari, F Meta, R Kongoli
  • Albanian j. agric. sci.,
  • 2016