» Fermentation & Microbiology

Fermentation & Microbiology

Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
Published on: 02/07/2019
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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 duri
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Published on: 03/10/2016
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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...
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Published on: 24/09/2013
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