Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

A model that makes it possible to predict alcoholic fermentation development would be a
valuable instrument due to its technical and economical implications. That is why, in the last …

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

Aims: This work reviews the latest knowledge concerning the role of Brettanomyces
bruxellensis in red wine alteration. Results and conclusion: The origin of this yeast species …

The inoculation of wines with autochthonous yeast allows obtaining complex wines with a
peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non …

Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during
vinification for physicochemical and microbiological characteristics. The 1986 vintage would …

The importance of non-Saccharomyces yeast species in fermentation processes is widely
acknowledged. Within this group, Pichia kudriavzevii ITV-S42 yeast strain shows particularly …

Fermentations of highly concentrated icewine juice (35 to 42 Brix) are often sluggish, taking
months to reach the desired ethanol level, and usually have high levels of volatile acidity …

The level of yeast assimilable nitrogen (YAN) supplementation required for Saccharomyces
cerevisiae to complete fermentation of high sugar musts in addition to the impact of non …

Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and
tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit …