Terroir 2010 banner
IVES 9 IVES Conference Series 9 The influence of external factors on the alcoholic fermentation of wine yeasts

The influence of external factors on the alcoholic fermentation of wine yeasts

Abstract

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Ketney Otto, Oprean Letitia, Radulescu Axenia, Tita Mihaela, Gaspar Eniko, Lengyel Ecaterina, Tita Ovidiu

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

Contact the author

Keywords

Wine, yeast, Saccharomyces ellipsoideus, biotechnological, properties

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Characterization of different clone candidates of xinomavro according to their phenolic composition

Context and purpose of the study ‐ The aim of this study is the examination of wines of 9 different clones of a Greek grape variety Xinomavro, (ΧE1, X19, X22, X28, ΧE2 X30, X31, X35, X36, X37), with regards to their phenolic and anthocyanin content and chemical composition.

Read More

Agronomic and qualitative effects of early leaf removal on cv.

Aim: The regulation of the vegetative-reproductive balance of a vineyard is a critical aspect for the quality of grapes. Early leaf removal, generally applied before the phenological stage of flowering, is mainly used as a technique to control yield and improve grape health, aimed at increasing the quality of the wine.

Read More

Effects of abscisic acid treatment on Vitis vinifera L. Savvatiano and Mouchtaro grapes and wine characteristics

Grapes development is determined by grape cultivar and vineyard climatic conditions and consequently affecting the phenolic and aroma on grapes and wines. Abscisic Acid (ABA) plays a key role in the promotion of fruit ripening and fruit anthocyanin content. Herein, we report the impact of ABA to grape ripening and wine quality.

Read More

Synergistic effect of fumaric acid and chitosan on the inhibition of malolactic fermentation

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.

Read More

Caracterización de las tierras de viña de Navarra

Este programa se enmarca dentro de las líneas de trabajo del Departamento de Agricultura, Ganadería y Alimentación del Gobiemo de Navarra y su objetivo general es conocer adecuadamente las

Read More