Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation. (14th July 2014)

• Record Type: Journal Article
• Authors: Guzzon, Raffaele; Nicolini, Giorgio; Nardin, Tiziana; Malacarne, Mario; Larcher, Roberto
• Is Part Of: International journal of food science & technology. Volume 49:Number 9(2014:Sep.)
• Page Start: 2142
• Page End: 2148
• Publication Date: 2014-07-14
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12610
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="graphical" id="ijfs12610-abs-0002"> <title> <x xml:space="preserve">Abstract</x> </title> <p>In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine. <boxed-text content-type="graphic" id="ijfs12610-blkfxd-0001" position="anchor" orientation="portrait"><graphic position="anchor" mimetype="image" xlink:href="ark:/27927/pgh11qvzdpp" orientation="portrait" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /></boxed-text></p> </abstract>