Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces
cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical …

In this study we investigated the possibility of using Candida zemplinina , as a partner of
Saccharomyces cerevisiae , in mixed fermentations of must with a high sugar content, in order …

Vinegar is an inexpensive commodity, and economic considerations require that a relatively
low-cost raw material be used for its production. An investigation into the use of a new, …

Decreasing the ethanol content in wine is a current challenge, mainly due to the global climate
change and to the consumer preference for wines from grapes with increased maturity. In …

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on
the quality of red wines. Many studies have clearly demonstrated the relationship between …

In recent years there is an increasing global interest for the use of selected non-Saccharomyces
yeasts by the winemaking industry, mainly due to their positive contribution to the wine …

Comparative Study of the Resveratrol Content of Twenty-one Italian Red Grape Varieties
Page 1 30 S. Afr. J. Enol. Vitic., Vol. 34, No. 1, 2013 *Corresponding author: E-mail: simone.vincenzi@unipd.it …

Changes in the phenolic composition, phenol extractability indices, and mechanical properties
occur in grape berries during the ripening process, but the heterogeneity of the grapes …

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the
chemical composition of wines, by modulating various metabolites of oenological interest. The …

The aim of this work was to determine the impact of using independently berry density and
diameter as sorting methodologies on important physicochemical parameters affecting the …