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Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation
Author(s) -
Guzzon Raffaele,
Nicolini Giorgio,
Nardin Tiziana,
Malacarne Mario,
Larcher Roberto
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12610
Subject(s) - wine , food science , fruit wine , fermentation , malolactic fermentation , yeast , yeast in winemaking , food spoilage , microorganism , biology , microbiology and biotechnology , bacteria , brewing , lactic acid , biochemistry , saccharomyces cerevisiae , genetics
In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine.