Αποτελέσματα Αναζήτησης
1 Ιουν 2017 · This study investigates the effects of must pre-treatment and fermentation conditions, such as the use of different new commercial enzymes (i) and two yeast species (S. cerevisiae and S. bayanus) (ii) on the final quality of white wine produced from Solaris cv. Basic chemical characteristics of the wine (pH, acidity, ethanol content, color ...
9 Ιουλ 2018 · Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging.
1 Ιαν 2022 · On the other hand, in view of a reduction in the use of SO 2 in winemaking, selected NS yeasts may have a role of a biocontroller during the fermentation process and, specifically, in the production of white wines, during the prefermentative clarification and/or cold maceration phases.
Commonly, breweries have their own stock of selected yeasts for their specific beers. As it is well-known, two types of yeast are used in brewing: S. cerevisiae as the top-fermenting yeast to make ales while S. pastorianus is a bottom-fermenting yeast used in lager brewing processes . 2.1.3. Cider Fermentation
Several biotic and abiotic mechanisms influence the yeast-yeast interactions during wine fermentation, determining, in a natural process, the microbial dynamics and the final dominance of one or few yeast strains.
1 Αυγ 2021 · Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the...
1 Ιαν 2022 · In the present chapter, we describe the biotechnology of non-Saccharomyces yeast in the production of white wines, evaluating the interactions in mixed fermentation and focusing on their...
