Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts

  title={Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts},
  author={Leonardo H. Mendoza and Marta E. Far{\'i}as},
In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture. In this condition, K. apiculata showed a higher viability through the fermentation; however the cell… CONTINUE READING
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