Poulard, Alain and Pascari, Xenia and Gaina, Boris (2014): Influence of non-saccharomyces yeasts on white dry wines. Published in: Agrarian Economy and Rural Development – Realities and Perspectives for Romania , Vol. 5, No. ISSN – 2285 – 6803; ISSN – L – 2285 – 6803 (20 November 2014): pp. 111-114.
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Abstract
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.
Item Type: | MPRA Paper |
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Original Title: | Influence of non-saccharomyces yeasts on white dry wines |
English Title: | Influence of non-saccharomyces yeasts on white dry wines |
Language: | English |
Keywords: | yeasts, non-Saccharomyces, Saccharomyces cerevisiae, alcoholic fermentation, kinetics of alcoholic fermentation, white dry wines |
Subjects: | Q - Agricultural and Natural Resource Economics ; Environmental and Ecological Economics > Q0 - General > Q00 - General Q - Agricultural and Natural Resource Economics ; Environmental and Ecological Economics > Q1 - Agriculture > Q19 - Other |
Item ID: | 61732 |
Depositing User: | Users 40727 not found. |
Date Deposited: | 01 Feb 2015 06:27 |
Last Modified: | 30 Sep 2019 09:10 |
References: | CLAUDE FLANZY (1998), « Oenologie –fondements scientifique et technologiques», Lavoisier TEC&DOC, pag. 165-219; « Application à l’oenologie des progrès récents en microbiologie et en fermentation », Office International de la Vigne et du Vin. ENSAA Dijon, ENSA Montpellier (1998), pag. 171-202; RIBEREAU-GAYON J., PEYNAUD E. (1960), "Traité d’oenologie", Vol I, Paris et Liège; ,,Maîtrise des fermentations spontanées et dirigées’’, ITV-Nantes, (2008), pag.26; HUET Myriam, LAUZERAL Valérie (1999),, Dictionnaire des vins et alcools’’, Edition Hervas, pag. 440; Recueil des méthodes internationales d’analyse des vins et des moûts, OIV, volume 1, Paris, edition 2011; Alain Poulard, Xenia Pascari(2013) Rapport de stage « Sélection d’une souche non-Saccharomyces pour la fermentation des vins blancs », Institut Francais de la Vigne et du Vin, 54 pages; Gherciu-Musteţă Lidia, Poulard Alain, Gore Ecaterina (2009) « Etude de la fermentation alcoolique en flores mixtes sur Melon de Bourgogne », Technical University of Moldova, 16 pages. |
URI: | https://mpra.ub.uni-muenchen.de/id/eprint/61732 |