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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.

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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

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Keywords

 Biotin, Saccharomyces ellipsoideus, fermentation, physical and chemical conditions

Tags

IVES Conference Series | Terroir 2010

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