Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture

Recent Patents on Biotechnology

Volumn 9, Issue 3, 2015, Pages 223-230

  Lombardi, Silvia Jane ^a   De Leonardis, Antonella ^a   Lustrato, Giuseppe ^a   Testa, Bruno ^a   Iorizzo, Massimo ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Autolysis; Industrial sparkling wine; Killer yeasts; Sensitive yeasts; Sensory analysis; Wine aging

Indexed keywords

AMINO ACIDS; ANTIGEN-ANTIBODY REACTIONS; PILOT PLANTS; POLYSACCHARIDES; PROTEINS; WINE; YEAST;

AUTOLYSIS; CO-CULTURES; FREE AMINO ACIDS; INDUSTRIAL SPARKLING WINE; KILLER YEASTS; SACCHAROMYCES CEREVISIAE STRAINS; SENSITIVE YEAST; SPARKLING WINES; WINE-AGING; YEAST AUTOLYSIS;

SENSORY ANALYSIS;

NITROGEN; POLYSACCHARIDE; SUGAR; SULFUR DIOXIDE; ALCOHOL; AMINO ACID; PROTEIN; REDUCING SUGAR; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; AUTOLYSIS; COCULTURE; INOCULATION; MICROBIAL VIABILITY; NONHUMAN; ORGANOLEPTIC PROPERTY; PH MEASUREMENT; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SPARKLING WINE; YEAST; FERMENTATION; METABOLISM; MICROBIOLOGY; PATENT; PHYSIOLOGY; PROCEDURES; WINE; AGING; CELL VIABILITY; PH; PHYSICAL CHEMISTRY; SACCAROMYCES BAYANUS; TITRABLE ACIDITY; VOLATILE ACIDITY;

AUTOLYSIS; COCULTURE TECHNIQUES; FERMENTATION; PATENTS AS TOPIC; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84975769825     PISSN: 18722083     EISSN: 22124012     Source Type: Journal    
DOI: 10.2174/1872208310666160414102015     Document Type: Article

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