Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Applied Microbiology and Biotechnology

Volumn 100, Issue 12, 2016, Pages 5515-5526

  Englezos, Vasileios ^a   Rantsiou, Kalliopi ^a   Cravero, Francesco ^a   Torchio, Fabrizio ^b   Ortiz Julien, Anne ^c   Gerbi, Vincenzo ^a   Rolle, Luca ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c LALLEMAND SAS   (France)

Author keywords

Central composite design; Ethanol content reduction; Non Saccharomyces yeast; Response surface methodology; Starmerella bacillaris

Indexed keywords

CLIMATE CHANGE; ETHANOL; FERMENTATION; SURFACE PROPERTIES;

CENTRAL COMPOSITE DESIGNS; CONTENT REDUCTION; NON-SACCHAROMYCES YEASTS; RESPONSE SURFACE METHODOLOGY; STARMERELLA BACILLARIS;

YEAST;

ACETIC ACID; ALCOHOL; GLUCOSE; GLYCEROL;

CLIMATE CHANGE; ETHANOL; EXPERIMENTAL DESIGN; FERMENTATION; INOCULATION; NUMERICAL METHOD; WINE INDUSTRY; YEAST;

ARTICLE; CANDIDA; CELL POPULATION; CHEMICAL COMPOSITION; COLONY FORMING UNIT; FERMENTATION; FUNGAL CELL CULTURE; FUNGUS GROWTH; GRAPE; GRAPE MUST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; RESPONSE SURFACE METHOD; SACCHAROMYCES CEREVISIAE; STARMERELLA BACILLARIS; WINE; AGRICULTURAL INOCULATION; ANALYSIS; ORGANISMAL INTERACTION; PHYSIOLOGY; PILOT STUDY;

CANDIDA ZEMPLININA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; STARMERELLA; VITACEAE;

AGRICULTURAL INOCULANTS; CANDIDA; ETHANOL; FERMENTATION; GLYCEROL; MICROBIAL INTERACTIONS; PILOT PROJECTS; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84960115435     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-016-7413-z     Document Type: Article

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