Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.
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DOI: 10.1016/j.ijfoodmicro.2016.12.025
Abstract: During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape… read more here.
Keywords: spontaneous fermentations; composition spontaneous; addition; strain composition ... See more keywords
Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation
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DOI: 10.3390/foods12030673
Abstract: Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations… read more here.
Keywords: spontaneous food; community assembly; spontaneous fermentations; fermentation ... See more keywords