The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenolog...

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Bibliographic Details
Main Authors: Mariana eTristezza, Maria eTufariello, Vittorio eCapozzi, Giuseppe eSpano, Giovanni eMITA, Francesco eGrieco
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-05-01
Series:Frontiers in Microbiology
Subjects:
Saccharomyces cerevisiae
co-inoculation
Hanseniaspora uvarum
Sequential inoculation
Mixed fermentations
oenological non-Saccharomyces
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00670/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00670/full

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