Terroir 2010 banner
IVES 9 IVES Conference Series 9 The influence of culture medium on the dynamics of fermentation of wine yeasts

The influence of culture medium on the dynamics of 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…

Effects of mulching with municipal solid waste (MSW)-compost on the soil microbiota and decomposition activity in a productive vineyard in Apulia (Italy)

Application of municipal solid waste (MSW)-compost as a mulching material in vineyards supports sustainable practices and aligns with both circular economy and zero-waste principles.
Read More

Sensory study of potential kokumi compounds in wine 

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the kokumi sensory concept (Yamamoto & Inui-Yamamoto 2023).

Read More

Synthesis of scientific research on the application of mechanized grapevine pruning in the Republic of Moldova

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

Read More

Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

La Région Piemonte a commencé en 1994 un projet de caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie) par une équipe pluridisciplinaire avec la participation de 6 Instituts de recherche qui travaillent dans la Région et la collaboration de 2 Associations des producteurs viticoles et des organismes de valorisation du vin Barolo.

Read More

A DNA-free editing approach to help viticulture sustainability: dual editing of DMR6-1 and DMR6-2 enhances resistance to downy mildew 

The sustainability of viticulture hinges on maintaining quality and yield while reducing pesticide use. Promising strides in this direction involve the development of clones with enhanced disease tolerance, particularly through the knockout of plant susceptibility genes. Knocking out of Downy Mildew Resistant 6 (DMR6) led to increased levels of endogenous salicylic acid (SA), a regulator of immunity, resulting in enhanced tolerance to Downy Mildew (DM) and other diseases in various crops.

Read More