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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).

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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

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Keywords

Wine, yeast, Saccharomyces ellipsoideus, biotechnological, properties

Tags

IVES Conference Series | Terroir 2010

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