Terroir 2010 banner
IVES 9 IVES Conference Series 9 The ability of wine yeasts fermenting by the addition of exogenous biotin

The ability of wine yeasts fermenting by the addition of exogenous biotin

Abstract

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion of new cultivation methods for increasing both the fermentative and conservation capacity.
The present article deals with the study of biotin activity on the biotechnological properties of the wine yeast.
Our results showed that addition of biotin can offer beneficial conditions for improving the fermentation, being also an important factor of stability for wine yeast Saccharomyces ellipsoideus.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Tita Ovidiu, Oprean Letitia, Tita Mihaela, Gaspar Eniko, Tita Cristina, Lengyel Ecaterina

Lucian Blaga University
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Ioan Ratiu street no.7-9 Sibiu, Romania

Contact the author

Keywords

 Biotin, Saccharomyces ellipsoideus, fermentation, physical and chemical conditions

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

From local classification to regional zoning-the use of a geographic information system (GIS) in Franconia/Germany. Part 2: regional zoning of vineyards based on local climatic classifications

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

Read More

Évolution de la surmaturation du cépage Chenin dans différents terroirs des Coteaux du Layon en relation avec les variables agroviticoles

The French “Coteaux du Layon” Appellation of Origin has built its Jarne on the production of sweet white wines. A network of experimental plots, based on the “terroir” concept, was established in 1990; it allows for the follow-up of the overripening behaviour of the grapes in relation with the agroviticultural parameters.

Read More

Evaluation of the hydroxyethyl radical formation kinetic and Strecker aldehydes distribution for assessing the oxidative susceptibility of Chardonnay wines

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

Read More

Biological control of the vineyard: new microbiological findings from CREA-VE

According to the Food and Agriculture Organisation (FAO), 75.866 km2 of the world is dedicated to grape cultivation. About 71.0% of the world’s grape production is destined for winemaking, 27.0% for consumption as fresh fruit and 2.0% as raisin. Grape production is mainly hindered by fungal infections, that can develop both in field and post-harvest.

Read More

Quali cantine perle strade del vino

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.

Read More