Influence of autoinoculum on basic oenological parameters of wine

Influence of autoinoculum on basic oenological parameters of wine

In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermente...

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Bibliographic Details
Main Authors: Radim Holesinsky, Bozena Prusova, Mojmir Baron, Jaromir Fiala, Eliska Sembolova, Lenka Sochorova, Kamil Prokes, Jiri Sochor
Format: Article
Language:ces
Published: Research Institute of Brewing and Malting, Plc. 2020-08-01
Series:Kvasný průmysl
Subjects:
spontaneous fermentation
yeast
yeast isolates
terroir
Online Access:https://doi.org/10.18832/kp2019.66.296

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