Evaluation of yeast strains during fermentation of Riesling and Chenin blanc musts

AG Reynolds, CG Edwards, MA Cliff… - … journal of enology …, 2001 - Am Soc Enol Viticulture
Ten strains of Saccharomyces cerevisiae (V1116, D254, UCD 522, Bourgoblanc, EC1118,
UCD 595, S6U, Wadenswil 27, 71B, T73) were evaluated in terms of their impact on the …

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics

P Blanco, JM Mirás-Avalos… - Food science and …, 2013 - journals.sagepub.com
The fermentative ability of five autochthonous Saccharomyces cerevisiae strains (XG1, XG2,
XG3, XG4 and XG5) and their influence on the chemical composition and sensory properties …

Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20° C

I Papathanasiou, R Selvagini, M Servili… - Food science and …, 2006 - jstage.jst.go.jp
Several wild yeast strains isolated from spontaneous must fermentation were tested for use
in winemaking. The ability of Saccharomyces cerevisiae GR1 and GR-to produce a regular …

Fermentation characteristics of Saccharomyces cerevisiae isolates from Vitis rotundifolia grapes and musts

ME Parish, DE Carroll - American journal of enology and …, 1987 - Am Soc Enol Viticulture
Saccharomyces cerevisiae isolates recovered from Vitis rotundifolia musts were screened
for their fermentation characteristics. Three strains (NCSU 49, 58, and 76) were found to …

Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results

E Nikolaou, EH Soufleros, E Bouloumpasi… - Food …, 2006 - Elsevier
Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and
white wine, respectively. The indigenous yeast flora, isolated at three phases of these …

Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness

MJ Cabrera, J Moreno, JM Ortega… - American Journal of …, 1988 - Am Soc Enol Viticulture
The behavior of four Saccharomyces cerevisiae strains and Torulaspora delbrueckii toward
fermentation of sterile musts from Pedro Ximénez grapes in different degrees of ripeness is …

Characterization of yeast strains for wine production: effect of fermentation variables on quality of wine produced

RN Ndip, JFKT Akoachere, LL Dopgima… - Applied biochemistry and …, 2001 - Springer
Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and
pineapple (Ananas comosus) were characterized using standard microbiological …

Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

MS Pérez-Coello, AIB Pérez, JFU Iranzo, PJM Alvarez - Food Microbiology, 1999 - Elsevier
One hundred and seventy-four strains of Saccharomyces cerevisiae from musts in
fermentation were characterized using pulsed-field gel electrophoresis. Of these, 13 strains …

Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

A Scacco, D Oliva, S Di Maio, G Polizzotto… - Food research …, 2012 - Elsevier
The present paper deals with three new strains of Saccharomyces cerevisiae, isolated in old
wineries of Sicily, which were microbiologically and molecularly characterized and tested for …

[PDF][PDF] The influence of some commercial Saccharomyces cerevisiae strains on the quality of Chardonnay wines

S Herjavec, V Podgorski, S Redzepovic… - Food technology and …, 2003 - hrcak.srce.hr
Changes in some aroma compounds and sensory properties caused by different
commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines …