Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
نویسندگان
چکیده
منابع مشابه
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination...
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چکیده ندارد.
15 صفحه اولNon-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory ...
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this study aimed to investigate the effects of listening strategy training on iranian efl learners listening comprehension and use of such strategies. this work, employing an experimental methodology, was conducted among 60 adult efl learners from a language institute in isfahan, iran, as participants. the participants, who were selected based on the results of a placement test, were assigned t...
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ژورنال
عنوان ژورنال: Fermentation
سال: 2017
ISSN: 2311-5637
DOI: 10.3390/fermentation3040064