Improvement of wine-making yeasts. III. Techniques used.
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چکیده
منابع مشابه
Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts
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...
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Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. Non-Saccharomyces yeasts are present on the grape surface and also on the cellar. Although these yeasts can produce spoilage, these microorganisms could also possess many interesting technological properties which could be exploited in food pro...
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International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...
متن کاملPhenotypic and genotypic diversity of wine yeasts used for acidic musts
The aim of this study was to examine the physiological and genetic stability of the industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum under acidic stress during fermentation. The yeasts were sub-cultured in aerobic or fermentative conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes, and mitochondrial DNA profiles ...
متن کاملCharacterization of wine yeasts by temperature gradient gel electrophoresis (TGGE).
18S rDNA from 74 wine yeast strains was amplified by PCR using specific primers, and the products analyzed by temperature gradient gel electrophoresis (TGGE). TGGE is a useful method in screening the genotypes of the wine yeasts. Intraspecific differentiation was achieved on the basis of TGGE in some cases, whereas in others identical bands for strains classified as separate species were obtain...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1990
ISSN: 0023-5830
DOI: 10.18832/kp1990025