Wine microbiology

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  Autolysis induction in Saccharomyces bayanus by using high-pressure homogenization

  Piergiorgio Comuzzo, Dipartimento Scienza degli Alimenti, Università di Udine, Italy

  Yeast derivatives are used in winemaking for several applications, such as the release of polysaccharides and mannoproteins; they are obtained by inducing yeast autolysis by thermal or enzymatic tr...

  Price:25 €(Tax included)

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  Published on: 24/01/2017

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  Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?

  Lucile PIC et Jacques MATHIEU, GIE ICV VVS

  In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...

  Price:6 €(Tax included)

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  Published on: 16/01/2017

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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...

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  Published on: 14/12/2016

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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 duri

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  Published on: 03/10/2016

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