Influence of sequential yeast mixtures on wine fermentation.

@article{ClementeJimnez2005InfluenceOS,
  title={Influence of sequential yeast mixtures on wine fermentation.},
  author={Josefa Mar{\'i}a Clemente-Jim{\'e}nez and Lydia Mingorance-Cazorla and S Mart{\'i}nez-Rodr{\'i}guez and Francisco Javier Las Heras-V{\'a}zquez and Felipe Rodr{\'i}guez-Vico},
  journal={International journal of food microbiology},
  year={2005},
  volume={98 3},
  pages={301-8}
}
The use of Pichia fermentans in pure cultures and sequential mixtures with Saccharomyces cerevisiae has been studied to improve the aromatic compounds and characteristics of a wine. P. fermentans has proved to be a good starter strains for must fermentation in the winemaking industry. It has shown the same level of sulphur tolerance and the same growth rate as S. cerevisiae. We have demonstrated that only 2 days of must fermentation with P. fermentans in sequential mixtures are enough to… CONTINUE READING