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…

“Terroir” and “Great” zonation study regarding Istrian Malvasia, Porec Rosy Muscat and Momjan White Muscat (HR)

In a so called “Great” zonation, “terroir” study is of great importance also in aim of the best exploiting. In the present paper are shown results from the research in Istria with the aim of individuating the influence of soil

Read More

Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.

Read More

Local adaptation tools to ensure the viticultural sustainability in a changing climate

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Opportunities and challenges in the adoption of new grape varieties by producers: A case study from the Northeastern United

Grape breeding for resistance to fungal diseases is today very dynamic throughout the world notably in France. New varieties are obtained by hybridization between susceptible varieties of the vitis vinifera species and resistant genotypes, with breeding programs generally lasting between 15 and 25 years and resulting in the registration of a few new varieties. Though these varieties can provide several benefits and can be planted by winegrowers, they are not always systematically adopted.

Read More

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

Read More