Yeast interactions in multi-starter wine fermentation

  title={Yeast interactions in multi-starter wine fermentation},
  author={Maurizio Ciani and Francesca Comitini},
Spontaneous fermentation of grape juice is driven by a complex community of microorganisms, although diffusion of the use of selected strains of Saccharomyces cerevisiae has lead to the simplification of microbial communities in the fermentation process. More recently, there has been a growing interest towards controlled mixed fermentations that use more than one selected yeast strain. This thus aims to improve specific traits, or in general to enhance the complexity and particular… CONTINUE READING

From This Paper

Figures, tables, results, connections, and topics extracted from this paper.
19 Extracted Citations
46 Extracted References
Similar Papers

Citing Papers

Publications influenced by this paper.
Showing 1-10 of 19 extracted citations

Referenced Papers

Publications referenced by this paper.
Showing 1-10 of 46 references

Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

  • M Gobbi, L De Vero, +4 authors M Ciani
  • Eur Food Res Technol
  • 2014
1 Excerpt

GA: Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/ Saccharomyces cerevisiae mixed starter cultures

  • G Zara, I Mannazzu, +4 authors Farris
  • Aust J Grape Wine Res
  • 2014

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

  • I Loira, R Vejarano, +6 authors JA Suárez-Lepe
  • LWT - Food Sci Technol
  • 2014

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae /ce:italic> in the quality of red wines

  • PMI Canas, E Garcia-Romero, JM Heras Manso, M FernandezGonzalez
  • Eur Food Res Technol
  • 2014
1 Excerpt

Similar Papers

Loading similar papers…