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  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Metabolic diversity of Oenococcus oeni strains isolated from Spanish wines

Cruz-Pio, L. E., Benavent-Gil, Y., Poveda, M., Ferrer, S. and Pardo, I.; ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/Microclust

The objective of this work was to study the diversity of indigenous wine O. oeni strains by analysing their abilities to metabolize several carbon sources and different organic acids present in wine. Relationship between carbohydrate fermentation profiles and performances to accomplish MLF in a synthetic wine was established.


Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 12/01/2015
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