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Showing 1 to 8 of 8 for “"Malolactic Fermentation"”.
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Use of directed evolution to generate multiple-stress tolerant Oenococcus oeni for enhanced malolactic fermentation
… to optimise Oenococcus oeni for more efficient malolactic fermentation in wine with multiple stressors. First, a previously evolved ethanol tolerant strain, A90, was characterised for resistance to combined pH and ethanol stress in both MRSAJ and Red Fermented Chemically Defined Grape Juice …
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The Effects of Cofermentation of Cider and Apple Pomace on Cider Attributes
… effect maceration with apple pomace during cider fermentation on the extraction of phenolic compounds, as well as its effect on the sensory properties of the final product. For this study, ciders were fermented with 0% (control), 20%, 35%, and 50% of the average pomace created during production of …
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The effects of different processing parameters (cold soak and percent alcohol (v/v) at dejuicing) on the concentrations of grape glycosides and glycoside fractions and glycosidase activities in selected yeast and lactic acid bacteria
… potentially enhance wine quality. Cold soak (prefermentation skin contact) at two temperatures and alcohol content (%, v/v) at dejuicing were monitored to determine effects on Cabernet Sauvignon glycoside concentration. Total, phenolic-free, and red-free glycoside concentrations were estimated by …
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Incidencia del tratamiento de microoxigenación sobre la composición fenólica y el color en vinos tintos jóvenes y de crianza de Castilla y León
… microoxygenation treatment was applied before malolactic fermentation. Five single varietal red wines were elaborated during three consecutive vintages. In addition, a study about the incidence of the geographical origin of the wood used in the manufacture of the barrels on the physico-chemical …
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Food safety in wine: optimization of analytical controls and evaluation of production technologies
… (pH, amino acids precursor and use of different malolactic starters) on biogenic amines content in wines was evaluated. An HPLC method for simultaneous determination of amino acids and amines with precolumnderivatization with 9-Fluorenyl-methoxycarbonyl chloride (FMOC-Cl) and UV detection was …
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Aplicación foliar en el viñedo de un extracto del alga Ascophyllum nodosum como herramienta para mejorar la composición nitrogenada, fenólica y aromática de la uva y del vino de las variedades Tempranillo y Tempranillo Blanco
… flavonols in wines decreased as the duration of malolactic fermentation and volatile acidity increased, while the content of hydroxybenzoic acids and stilbenes in wines had the opposite effect. Therefore, seaweed applications to the grapevines increased the content of most of the analyzed …
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Estrategias de uso de Saccharomyces cerevisiae en fermentaciones aeróbicas
… This increase in sugars results, through the fermentation process itself, in an increase in the concentration of ethanol, and therefore in an increase in the alcohol content of the wine. It is estimated that since 1980 commercial wines have increased their alcohol content by 1% every decade. …
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YEAST DERIVATIVES FOR PRECISION OENOLOGY: EMERGING AND SUSTAINABLE APPLICATION FOR WINE PRODUCTION (WINNY)
… modern oenology, being used as tools to enhance fermentation kinetics, improve wine stability, and modulate sensory properties. Despite their increasing application, the mechanisms underlying their action remain only partially understood, and their use in winemaking is often based on empirical …