|Table of Contents|

Yeast Interactions in Co-fermentation of Grape Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年02
Page:
198-204
Research Field:
Publishing date:

Info

Title:
Yeast Interactions in Co-fermentation of Grape Wine
Author(s):
GUAN Yajing1CHENG Yongfang12ZHANG Yan1SHI Lei1
(1.Key Laboratory of Agricultural Biotechnology of Ningxia,Yinchuan,Ningxia 750002;2.College of Life Science,Ningxia University,Yinchuan,Ningxia 750021)
Keywords:
wine yeastmix fermentationinteraction
PACS:
-
DOI:
10.11937/bfyy.201602051
Abstract:
Natural fermentation of grape wine is a complex process driven by a community of microorganisms.Nowadays,the use of selected strains of Saccharomyces cerevisiae in grape wine industry have lead to the simplification of microbial communities in the fermentation process.However,there has been a growing interest towards controlled mixed fermentations that used more than one selected yeast strain.The interactions during co-fermentation could affect the metabolite production and the microbial growth,had a fundamental role to obtain the desired product characteristics.The use of controlled mixed fermentations aim to improve specific traits,or in general to enhance the complexity and particular characteristics of the resulting wines.Control and optimizing of complex mixed fermentation,could make the mixed fermentation optimized,provide a new train of thought for development of grape wine industry.

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Last Update: 2016-04-11