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…

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.
Read More

Greffadapt: a relevant experimental vineyard to speed up the selection of grapevine rootstocks

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Aroma compounds and physical-chemical characterization of grapes and wines from Mount Etna “relic-jewels” vine genotypes

In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.

Read More

Oxidation vs reduction: the fate of tannins, pigments, vscs, color,SO2 and metabolomic fingerprint

The management of oxygen during winemaking and aging is a big issue in order to achieve high quality wines. The correct amount of O2 improves aroma, astringency, bitterness and color, however an excess of oxygen promotes the appearance of yellow

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More