Yeast interactions in inoculated wine fermentation

Yeast interactions in inoculated wine fermentation

The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of...

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Bibliographic Details
Main Authors: Maurizio eCiani, Angela eCapece, Francesca eComitini, Laura eCanonico, Gabriella eSiesto, Patrizia eRomano
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-04-01
Series:Frontiers in Microbiology
Subjects:
Saccharomyces cerevisiae
Non-Saccharomyces
yeast-yeast interactions
starter dominance
inoculated wine fermentation
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00555/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00555/full

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