AI Article Synopsis
- The use of specific starter cultures is common in winemaking, particularly the yeast Saccharomyces cerevisiae, which can outcompete wild microorganisms during fermentation.
- Mixed fermentations, involving various yeast species and strains, can enhance the quality of the final wine by affecting its stability, aroma, and overall profile.
- This review will explore recent findings on how yeast interactions influence growth and dominance during both pure and mixed fermentation processes.
Article Abstract
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4840204 | PMC |
| http://dx.doi.org/10.3389/fmicb.2016.00555 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!