Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines
The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S. cerevisiae yeast for improving the aromatic complexity and characteristic features of wines were d...
| Main Author: | |
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| Format: | Article |
| Language: | English |
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Sciendo
2020-06-01
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| Series: | Postępy Mikrobiologii |
| Subjects: | |
| Online Access: | https://doi.org/10.21307/PM-2020.59.2.013 |
| _version_ | 1811159163518058496 |
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| author | Stój Anna |
| author_facet | Stój Anna |
| author_sort | Stój Anna |
| collection | DOAJ |
| description | The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S. cerevisiae yeast for improving the aromatic complexity and characteristic features of wines were discussed in the paper. Moreover, the consequence of sequential inoculation of S. cerevisiae and lactic acid bacteria Oenococcus oeni on the content of volatile compounds, diacetyl, acetoine, volatile acidity, degradation of malic acid, content of diethyl succinate, ethyl lactate, biogenic amines was presented. The advantage of simultaneous inoculation, which is the reduction of fermentation time, was emphasized. The work highlights the role of indigenous strains of yeast and lactic acid bacteria in increasing the regional character of wines. The importance of enzymes produced by yeast and bacteria, as well as the increased interest in the ability of non-O. oeni species, such as Lactobacillus and Pediococcus, to perform malolactic fermentation were also discussed. |
| first_indexed | 2024-04-10T05:36:25Z |
| format | Article |
| id | doaj.art-2ac02d479b604a03b4564254f086413d |
| institution | Directory Open Access Journal |
| issn | 2545-3149 |
| language | English |
| last_indexed | 2024-04-10T05:36:25Z |
| publishDate | 2020-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Postępy Mikrobiologii |
| spelling | doaj.art-2ac02d479b604a03b4564254f086413d2023-03-06T17:02:40ZengSciendoPostępy Mikrobiologii2545-31492020-06-0159216717810.21307/PM-2020.59.2.013Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of WinesStój Anna0Katedra Biotechnologii, Mikrobiologii i Żywienia Człowieka, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w LublinieLublinPolandThe effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S. cerevisiae yeast for improving the aromatic complexity and characteristic features of wines were discussed in the paper. Moreover, the consequence of sequential inoculation of S. cerevisiae and lactic acid bacteria Oenococcus oeni on the content of volatile compounds, diacetyl, acetoine, volatile acidity, degradation of malic acid, content of diethyl succinate, ethyl lactate, biogenic amines was presented. The advantage of simultaneous inoculation, which is the reduction of fermentation time, was emphasized. The work highlights the role of indigenous strains of yeast and lactic acid bacteria in increasing the regional character of wines. The importance of enzymes produced by yeast and bacteria, as well as the increased interest in the ability of non-O. oeni species, such as Lactobacillus and Pediococcus, to perform malolactic fermentation were also discussed.https://doi.org/10.21307/PM-2020.59.2.013wineyeastlactic acid bacteriawinodrożdżebakterie mlekowe |
| spellingShingle | Stój Anna Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines Postępy Mikrobiologii wine yeast lactic acid bacteria wino drożdże bakterie mlekowe |
| title | Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines |
| title_full | Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines |
| title_fullStr | Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines |
| title_full_unstemmed | Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines |
| title_short | Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines |
| title_sort | influence of yeast and lactic acid bacteria on the content of volatile compounds and other oenological parameters of wines |
| topic | wine yeast lactic acid bacteria wino drożdże bakterie mlekowe |
| url | https://doi.org/10.21307/PM-2020.59.2.013 |
| work_keys_str_mv | AT stojanna influenceofyeastandlacticacidbacteriaonthecontentofvolatilecompoundsandotheroenologicalparametersofwines |