Differences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts

discussed by the interviewees were initially detected by the analyst inductively: its general structure, the method, the different exercises carried out, intermediary work

Regarding total anthocyanin concentration (A) determined with HPLC (calculated as the sum of individual peaks), the addition of chips after fermentation increased their content in

Metabolic traits discriminate strains from different origins To identify potential relationships between strain origin and fermentation phenotype, the data set was first

However, at the end of the growth phase, we did not recover a large part of nitrogen from consumed arginine in proteins, but as arginine (direct incorporation: 30% and 17% of

Therefore, the aim of this study is to investigate the effect of various nitrogen sources on the fermentative kinetic of four non-Saccharomyces yeasts to determine

To fill this shortcoming that is a hindrance to an efficient use of non- Saccharomyces strains during wine fermentation, the aim of this study was to investigate to impact of the

Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation.. Vasileios

Outcomes of wine fermentation with non- Saccharomyces yeasts in sequential inoculation: impact of the characteristics of the must.. International Congress on Grapevine and Wine