Wine microbiology
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Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
Alice Agarbati et al. Università Politecnica delle Marche, Italy
The native Saccharomyces cerevisiae DiSVA 151 strain (Dep. of Life and Environmental Sciences, Polytechnic University of Marche, Italy) isolated from Verdicchio grapes and selected for its oenologi...
Rocío Velázquez and Manuel Ramírez; Univ. degli Studi di Padova, Italy – Univ. de Extremadura, Spain.
Torulaspora delbrueckii is probably the most suitable non-Saccharomyces yeast for winemaking. This is because it has a good fermentation performance compared to other non-Saccharomyces yeasts that ...
Rocío Velázquez, Paolo Antoniali, Alberto Martínez and Manuel Ramírez; Univ. di Padova, Italy, Italiana Biotecnologie SRL, Univ. de Extremadura, Spain
Despite the intensive use of selected wine yeasts, there is still a margin for technological improvement. Previous studies on yeast genetics have shown that many of their characters, which determin...
Ilaria BENUCCI, Marco ESTI; DAFNE, Tuscia University,
Despite the efforts recently made to improve the application of encapsulated yeasts in the secondary fermentation for the production of sparkling wines by traditional method, no research investigated
R. L. Binati, et al. Department of Biotechnology, University of Verona, Italy
The interest for the conservation and improvement of traditional spontaneous fermentations is rising among wine producers, to reduce the spoilage risks associated with this approach, and ultimately...
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
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A. Caridi, Wafa Talbi, R. Sidari, A. De Bruno, M. Poiana and S. Fattouch; University of Reggio Calabria, Italy, University of Carthage, Tunisia
Protective agents may minimize osmotic and thermal stresses in wine yeasts. In the present work, the tolerance of ten strains of Saccharomyces cerevisiae - two wild types and eight descendants - ag...
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 ...
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Emilia Matallana Redondo, Universitat de València, Spain
The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently. Among the adverse factors during ADY production, oxi...
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Remi Schneider, Oenobrands Product & Application Manager
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Alexandra Verspohl, Università di Modena e Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: in improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an importan...
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Judit Franquès, Isabel Araque, Cristina Reguant and Albert Bordons; Universitat Rovira i Virgili, Spain
Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this work, a large survey o...
Tommaso Bonciani, University of Modena and Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: The obtainment of yeast strains capable of producing high amounts of this molecule during the fermentation is highly desirable, as such a strain would drastically reduc...
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