[EN] The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained ...
[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the ...
[EN] This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes musts from a "Pago" winery from the east of Spain. The parameters used to select yeast ...
Berbegal, Carmen; Polo, Lucía; García Esparza, Mª José; Alvarez Cano, María Inmaculada; Zamora, Fernando; Ferrer, Sergi; Pardo, Isabel(MDPI, 2022-07)
[EN] The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final ...