Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts

@inproceedings{Mendoza2011ImprovementOW,
  title={Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts},
  author={Leonardo H. Mendoza and Marta E. Far{\'i}as},
  year={2011}
}
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
5 Citations
67 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 67 references

The effect of sulfur dioxide on yeast growth during natural and inoculated wine fermentations

  • GM Heard, GH Fleet
  • Austr N Z Wine Ind J. 1988b;3:57-60
  • 1988
Highly Influential
10 Excerpts

Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts

  • E Toro, F. Vazquez
  • World J Microb Biot
  • 2002
Highly Influential
3 Excerpts

Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts

  • LM Mendoza, MC Manca de Nadra, E Bru, ME. Farías
  • Food Res Int. 2010; in press. doi 10.1016/j…
  • 2010

Similar Papers

Loading similar papers…