6533b834fe1ef96bd129e137
RESEARCH PRODUCT
Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain
Manuel ZúñigaIsabel PardoFederico UruburuMaría José López Garcíasubject
Fermentation in winemakingeducation.field_of_studyEcologyPopulationfood and beveragesBiologyEthanol fermentationbiology.organism_classificationApplied Microbiology and BiotechnologyYeastLactic acidcarbohydrates (lipids)chemistry.chemical_compoundchemistryFood MicrobiologyMalolactic fermentationFermentationFood scienceeducationBacteriaFood ScienceBiotechnologydescription
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1989-02-01 | Applied and Environmental Microbiology |