Yeast assessment during alcoholic fermentation inoculated with a natural “pied de cuve” or a commercial yeast strain

Author:

Clavijo Almudena,Calderón Isabel L.,Paneque Patricia

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference32 articles.

1. Barnett JA, Payne RW, Yarrow D (1990) Yeasts: Characteristics and Identification. Cambridge University Press, Cambridge

2. Beltrán G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A (2002) Analysis of yeast population during alcoholic fermentation: a six year follow-up study. System Appl Microbiol 25:287–293

3. Briones AI, Ubeda JF, Cabezudo MD, Marín-Alvarez P (1995) Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticultural area. In: Charambolous G (ed) Food Flavours: generation. Analysis and Process influence. Elsevier Science, Amsterdam, pp 1597–1622

4. CAECV (2010) http://www.caecv.com Directrices para la elaboración de vino procedente de uvas de agricultura ecológica. Acuerdo de la Conferencia Sectorial de Agricultura de las CCAA y del MAPA de 23 de octubre de 2006. Last access 5 July 2010

5. Ciani M, Mannazzu I, Marinangeli P, Clementi F, Martini A (2004) Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie van Leeuwenhoek 85:159–164

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