Cargando…

Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration

Carbonic maceration (CM) vinification is a very traditional method that allows saving energy without great equipment investment, obtaining high-quality wines. However, due to its particularities, CM winemaking implies a higher risk of microbial alteration. This work studies the evolution of bacteria...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gutiérrez, Ana Rosa, Santamaría, Pilar, González-Arenzana, Lucía, Garijo, Patrocinio, Olarte, Carmen, Sanz, Susana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378745/ https://www.ncbi.nlm.nih.gov/pubmed/37509848 http://dx.doi.org/10.3390/foods12142755

Ejemplares similares

Influence of the temperature and the origin of CO(2) (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
por: Santamaría, Pilar, et al.
Publicado: (2022)

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines
por: Escribano-Viana, Rocío, et al.
Publicado: (2019)

Yeast Interactions in Inoculated Wine Fermentation
por: Ciani, Maurizio, et al.
Publicado: (2016)

Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)
por: González-Arenzana, Lucía, et al.
Publicado: (2012)

Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration
por: Perestrelo, Rosa, et al.
Publicado: (2018)

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity
por: Escribano-Viana, Rocío, et al.
Publicado: (2018)

Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
por: Alti-Palacios, Laura, et al.
Publicado: (2023)

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
por: Zhang, Yu-Shu, et al.
Publicado: (2019)

Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines
por: Paladines-Quezada, Diego F., et al.
Publicado: (2019)

Effect of Microwave Maceration and SO(2) Free Vinification on Volatile Composition of Red Wines
por: Muñoz García, Raquel, et al.
Publicado: (2021)

Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
por: Muñoz García, Raquel, et al.
Publicado: (2022)

Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
por: Parra, Alejandro, et al.
Publicado: (2023)

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification
por: Martínez-Lapuente, Leticia, et al.
Publicado: (2021)

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
por: Bagheri, Bahareh, et al.
Publicado: (2017)

Truth in wine yeast
por: Gonzalez, Ramon, et al.
Publicado: (2021)

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
por: González-Jiménez, María del Carmen, et al.
Publicado: (2020)

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
por: Hanousek Čiča, Karla, et al.
Publicado: (2020)

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines
por: Ruiz-Rodríguez, Ana, et al.
Publicado: (2021)

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?
por: Biehlmann, Manon, et al.
Publicado: (2020)

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration
por: Aragón-García, Fátima, et al.
Publicado: (2021)

Properties of macerated herbal oil
por: Kantawong, Fahsai, et al.
Publicado: (2017)

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines
por: Philipp, Christian, et al.
Publicado: (2021)

Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration
por: Porras-Agüera, Juan Antonio, et al.
Publicado: (2020)

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
por: Oliveira, Inês, et al.
Publicado: (2019)

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
por: Scalzini, Giulia, et al.
Publicado: (2020)

Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
por: Bianchi, Alessandro, et al.
Publicado: (2022)

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
por: Barros, Ana Paula André, et al.
Publicado: (2022)

Non-conventional Yeast Species for Lowering Ethanol Content of Wines
por: Ciani, Maurizio, et al.
Publicado: (2016)

Mechanisms Involved in Interspecific Communication between Wine Yeasts
por: Mencher, Ana, et al.
Publicado: (2021)

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making
por: Padilla, Beatriz, et al.
Publicado: (2017)

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration
por: Varo, M. Angeles, et al.
Publicado: (2022)

Wine secondary aroma: understanding yeast production of higher alcohols
por: Gonzalez, Ramon, et al.
Publicado: (2017)

Flavour-active wine yeasts
por: Cordente, Antonio G., et al.
Publicado: (2012)

Wine Yeasts 1.0
por: Sipiczki, Matthias
Publicado: (2021)

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics
por: Valdés, María Esperanza, et al.
Publicado: (2021)

Observations on the Maceration in Water of Different Textures of the Human Body
por: Davy, John
Publicado: (1834)

Study of the Grape Cryo-Maceration Process at Different Temperatures
por: Naviglio, Daniele, et al.
Publicado: (2018)

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
por: Minnaar, P.P., et al.
Publicado: (2019)

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
por: González-Jiménez, Maria del Carmen, et al.
Publicado: (2020)

EXPERIMENTAL GRANULOPENIA, DUE TO BACTERIAL TOXINS ELABORATED IN VIVO
por: Dennis, Emery Westervelt
Publicado: (1933)

Cannot write session to /tmp/vufind_sessions/sess_tddg03t222p68tg1uhp5ojm05c