In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine
Guzzon, R.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R. (2014). Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, 49 (9): 2142-2148. doi: 10.1111/ijfs.12610 handle: http://hdl.handle.net/10449/26812
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation
Guzzon, Raffaele;Nicolini, Giorgio;Nardin, Tiziana;Malacarne, Mario;Larcher, Roberto
2014-01-01
Abstract
In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine
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