Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters

F. Fatichenti, G. A. Farris, P. Deiana
Am J Enol Vitic.  1983  34: 216-220  ; DOI: 10.5344/ajev.1983.34.4.216
F. Fatichenti
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
G. A. Farris
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
P. Deiana
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

In a series of experiments aimed at improving production of an unfortified Spanish-type sherry (Vernaccia di Oristano), the yeast flora were identified in various samples of must and flor. Thirty yeast strains isolated from the flor were subjected to functional selection, and the most suitable were used as starters in winery aging trials. The functional selection showed that Saccharomyces prostoserdovii and Sacch. bayanus (the species most frequently found in the flor) were almost equally strong fermenters, but Sacch. prostoserdovii was superior in the maturation phase. The aging trials showed that Sacch. prostoserdovii used alone produced a wine of the highest quality with more reliable and more uniform aging in one third of the time normally taken.

  • Received November 1982.
  • Copyright 1983 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 34 Issue 4

  • Table of Contents
  • Index by author
  • Back Matter (PDF)
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters
F. Fatichenti, G. A. Farris, P. Deiana
Am J Enol Vitic.  1983  34: 216-220  ; DOI: 10.5344/ajev.1983.34.4.216
F. Fatichenti
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
G. A. Farris
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
P. Deiana
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Improved Production of a Spanish-Type Sherry by Using Selected Indigenous Film-Forming Yeasts as Starters
F. Fatichenti, G. A. Farris, P. Deiana
Am J Enol Vitic.  1983  34: 216-220  ; DOI: 10.5344/ajev.1983.34.4.216
F. Fatichenti
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
G. A. Farris
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
P. Deiana
Istituto di Microbiologia Agraria dell'Università di Sassari, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
del.icio.us logo Twitter logo Facebook logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Leaf Blade versus Petiole Analysis for Nutritional Diagnosis of Vitis vinifera L. cv. Tempranillo
  • Mechanical Canopy and Crop-Load Management of Pinot gris in a Warm Climate
  • Impact of Exogenous Abscisic Acid on Vine Physiology and Grape Composition of Cabernet Sauvignon
Show more Article

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Print on Demand

Information For

  • Authors
  • Open Access Publishing
  • AJEV Preprint and AI Software Policy
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • ASEV
asev.org

© 2025 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire