Search results for "Natural wine"

showing 2 items of 2 documents

Influence of autochthonous microbiota on the sicilian wine producution

2014

Catarratto grapevineLactic Acid BacteriaSpontaneous FermentationGrillo grapevineNero d'Avola grapevinePied de cuveNatural WineAutochthoonous Yeast
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Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

2013

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Chemical analysiColony Countved/biology.organism_classification_rank.speciesColony Count MicrobialCatarratto grapevine; Chemical analysis; Lactic acid bacteria; Lactobacillus plantarum; Natural wine; Saccharomyces cerevisiae; Sicily; Spontaneous fermentation; Yeasts; Biodiversity; Colony Count Microbial; Ethanol; Fermentation; Italy; Lactobacillaceae; Leuconostoc; Phenols; Vitis; Volatile Organic Compounds; Wine; Yeasts; Food-Processing IndustryBioengineeringWineLactic acid bacteria; Yeasts; Lactobacillus plantarum; Saccharomyces cerevisiae; Chemical analysis; Spontaneous fermentation; Catarratto grapevine; Sicily; Natural wineLactobacillus hilgardiiSaccharomyces cerevisiaeEthanol fermentationSpontaneous fermentationApplied Microbiology and BiotechnologyMicrobialPhenolsYeastsMaceration (wine)Lactic acid bacteriaLeuconostocChemical analysisVitisFood scienceFood-Processing IndustrySicilyWinemakingCatarratto grapevineVolatile Organic CompoundsbiologyEthanolved/biologyfood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentariBiodiversitybiology.organism_classificationYeastBiochemistryItalyLeuconostoc mesenteroidesLactobacillaceaeFermentationNatural wineFermentationLactobacillus plantarumLeuconostocBiotechnologyLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaJournal of bioscience and bioengineering
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