Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

The inoculation of grape juice with <i>Saccharomyces cerevisiae</i> strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter culture...

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Bibliographic Details
Main Authors: Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Fermentation
Subjects:
wine yeasts
<i>Saccharomyces cerevisiae</i>
wine fermentation
indigenous yeast strains
yeast strain selection
yeast production
Online Access:https://www.mdpi.com/2311-5637/7/3/99

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https://www.mdpi.com/2311-5637/7/3/99

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