Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.005
Abstract: Fatty acids play important roles in the maintenance of cell membrane, viability and overall metabolism of wine yeasts (particularly Saccharomyces cerevisiae) during adverse winemaking conditions. We previously showed that linoleic acid supplementation markedly affect aroma… read more here.
Keywords: wine yeasts; pre fermentative; supplementation; wine ... See more keywords
Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.07.003
Abstract: Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O.… read more here.
Keywords: fermentative cold; wine; pre fermentative; aureobasidium pullulans ... See more keywords
Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
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DOI: 10.3390/foods12101963
Abstract: In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical… read more here.
Keywords: pre fermentative; wine; maceration; different freezing ... See more keywords