Industries in which ethanol is the primary product of a Saccbaromyces fermentation (ie,
breweries, wineries, distilleries, and sake producers) have evolved over a period of several …

A number of economic and product quality advantages exist in brewing when high-gravity
worts of 16 to 18% dissolved solids are fermented. Above this level, production problems …

As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH
stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth …

Twenty two strains of wine yeasts representing species of Kloeckera apiculata, Torulaspora
delbrueckii, Pichia anomala, various Candida species, and Saccharomyces cerevisiae were …

Analytical and sensory profiles were obtained for Pinot noir wines fermented with two yeasts
(Lalvin EC-1118, P; Lalvin L-2056, L) and four vinification techniques: high (T), ambient, cold …

Crushed Semillon grapes were pressed after 24 hr pomace contact and fermented at one of
four temperatures (15, 20, 25, or 30° C) to assess the effect on the chemical composition and …

A Gram‐positive rod was isolated from a commercial grape wine undergoing a
sluggish/stuck alcoholic fermentation. The organism produced l‐lactic acid from glucose …

ABSTRACT A physical and mathematical model for wine fermentation kinetics was adapted
to include the influence of temperature, perhaps the most critical factor influencing …

During red wine fermentation, high temperatures may cause stuck fermentation by affecting
the physiology of fermenting yeast. This deleterious effect is the result of the complex …

A Gram-positive rod was isolated from a commercial grape wine undergoing a
sluggish/stuck alcoholic fermentation. The organism produced DL-lactic acid from glucose …