Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process.

The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate. It is known that some cellular components (mannoproteins, lipids, glutathione, etc.

Effect of copy number and pH on copper resistance of enological strains.

The widespread use of copper-based pesticides in winemaking can affect wine fermentation. Therefore, it is crucial to assess the resistance levels of wine strains in enological growth conditions. In the context of winemaking, grape juice is a complex environment capable of chelating copper and is characterized by a distinctly acidic pH.

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation.

Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S.

Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols.

is a non- yeast proposed for must fermentation together with because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same strains that possess interesting technological properties exhibited antifungal activity against , suggesting the release of this yeast in the vineyard. To obtain a positive effect during the following winemaking process, the maintenance of suitable concentrations of is essential.