Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state.
ethanol
non-Saccharomyces yeast
sequential fermentation
wine
yeast metabolism
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
15 Mar 2021
15 Mar 2021
Historique:
received:
05
05
2020
revised:
30
07
2020
accepted:
01
09
2020
pubmed:
2
9
2020
medline:
7
4
2021
entrez:
2
9
2020
Statut:
ppublish
Résumé
Species of non-Saccharomyces yeasts isolated from Washington vineyards were evaluated for their abilities to reduce alcohol contents of wines. As many of these yeasts benefit from some oxygen, the effect of limited aeration was also studied. Although fermentations of a high sugar Merlot grape must (310 g L Inoculation of My. guilliermondii or Mt. pulcherrima before primary alcoholic fermentation resulted in wines with reduced alcohol contents without excessive acetic acid production. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Species of non-Saccharomyces yeasts isolated from Washington vineyards were evaluated for their abilities to reduce alcohol contents of wines. As many of these yeasts benefit from some oxygen, the effect of limited aeration was also studied.
RESULTS
RESULTS
Although fermentations of a high sugar Merlot grape must (310 g L
CONCLUSIONS
CONCLUSIONS
Inoculation of My. guilliermondii or Mt. pulcherrima before primary alcoholic fermentation resulted in wines with reduced alcohol contents without excessive acetic acid production. © 2020 Society of Chemical Industry.
Substances chimiques
Ethanol
3K9958V90M
Acetic Acid
Q40Q9N063P
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1715-1719Subventions
Organisme : USDA National Institute of Food and Agriculture
ID : Hatch project 1016366
Organisme : Washington State Grape and Wine Research Program
ID : 10A-3057-8000
Organisme : National Institute of Food and Agriculture
Informations de copyright
© 2020 Society of Chemical Industry.
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