The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production

The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production

Starmerella bacillaris is a non-Saccharomyces yeast recently proposed for grape fermentation in association with Saccharomyces cerevisiae. Due to its high glycerol and moderate volatile acidity production this yeast can contribute to improving wine quality. Some strains have been demonstrated to exh...

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Bibliographic Details
Main Authors: Chiara Nadai, Alessio Giacomini, Viviana Corich
Format: Article
Language:English
Published: International Viticulture and Enology Society 2021-04-01
Series:OENO One
Subjects:
Alcoholic fermentation
biocontrol
non-Saccharomyces
sequential inoculum
wine quality
Online Access:https://oeno-one.eu/article/view/4556

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