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  • » Selection of an organic Saccharomyces cerevisiae and effect on Tempranillo, Cabernet-Sauvignon and bobal industrial organic vinifications
  • 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

Selection of an organic Saccharomyces cerevisiae and effect on Tempranillo, Cabernet-Sauvignon and bobal industrial organic vinifications

L. Polo, S. Ferrer e I. Pardo; ENOLAB, Microbiology and Ecology. ERI-ISIC BIOTECMED. MCI IVISOCA, Universitat de València, Spain

The interest of consumers by organic food and drinks is increasing. Winemakers consider organic wines more authentic, singular and healthier. There is a niche in the market for ecological yeast production which target are winemaker that desire to control alcoholic fermentation but maintaining wine singularity.

The objective of this work was the selection of an organic yeast able to maintain or improve the characteristics of Tempranillo, Cabernet-Sauvingon and Bobal wines produced in O. D. Utiel-Requena (Spain).

After the selection procedure a Saccharomyces cerevisiae strain from Tempranillo vinification was retained as the best yeast to perform alcoholic fermentation of Bobal and Cabernet-Sauvignon and Tempranillo must. His behaviour in industrial conditions was stablished.

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

Published on 06/10/2014
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