Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must

International Journal of Food Microbiology

Volumn 178, Issue , 2014, Pages 87-97

  Albertin, Warren ^a,b   Miot Sertier, Cécile ^c   Bely, Marina ^a   Marullo, Philippe ^a,d   Coulon, Joana ^d   Moine, Virginie ^d   Colonna Ceccaldi, Benoit ^e   Masneuf Pomarede, Isabelle ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b BORDEAUX SCIENCES AGRO   (France)

^c CEMAGREF   (France)

^d Biolaffort   (France)

^e Pernod Ricard   (France)

Author keywords

Candida zemplinina; Hanseniaspora; Pre fermentation; Torulaspora delbrueckii; Yeast dynamics

Indexed keywords

ACETIC ACID; SULFITE;

ANALYSIS OF VARIANCE; ARTICLE; CANDIDA; CANDIDA ZEMPLININA; FERMENTATION; GRAPE MUST; GROWTH CURVE; HANSENIASPORA; INOCULATION; KINETICS; METSCHNIKOWIA; NONHUMAN; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TORULASPORA; YEAST;

CANDIDA ZEMPLININA; HANSENIASPORA; PRE-FERMENTATION; TORULASPORA DELBRUECKII; YEAST DYNAMICS;

ALCOHOLS; FERMENTATION; KINETICS; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; TEMPERATURE; VITIS; WINE; YEASTS;

EID: 84896953129     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.03.009     Document Type: Article

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