Fermentation & Microbiology

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  Inhibitory activity of phenolic compounds against microorganisms involved in oenological fermentations

  Natalia Quijada-Morín et al. ; Grupo de Investigación en Polifenoles, Univ. Salamanca - ICVV, Univ. La Rioja-Bodegas Roda, La Rioja - Laffort Spain

  Stuck fermentations often occur in musts derived from high quality and high phenolic content grapes, which, even in the most favorable nutritional conditions, are unable to normally develop the fer...

  Published on: 06/18/2017

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  Use of bacteria cultures to minimize biogenic amines in wines and meet market requests

  Roberto Zironi, Dipartimento Scienza degli Alimenti, Università di Udine (I); Nathalia Edwards, CHR Hansen (DK); Marco Razzauti, CHR Hansen (DK)

  Producers often have the bad habit of not placing enough importance on the malolactic fermentation. In fact, if lactic acid bacteria are not managed properly, they can lead to problems that include...

  Price:27 €(Tax included)

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  Published on: 12/14/2016

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  Nutritional strategy from the yeast standpoint

  Agostino Cavazza, Fondazione E. Mach San Michele A.A. ; Francesco Rusalen, Ever srl

  We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not be considered on its own since what happens dur...

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  Published on: 10/03/2016

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  Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities

  Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem

  In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress...

  Published on: 09/24/2013

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