Search results for "Red wine production"

showing 1 items of 1 documents

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.

2014

Abstract The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the ‘Aglianico di Taurasi’ grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondi…

BrettanomycesFood HandlingColony CountColony Count MicrobialWineSaccharomyces cerevisiaeMicrobiologyTimechemistry.chemical_compoundMicrobialYeastsBotanyLactic acid bacteriaMaceration (wine)Lactic acid bacteria; Polyphenols; Prolonged post-fermentation maceration; Red wine production; Saccharomyces cerevisiae; Yeasts; Acetic Acid; Alcohols; Colony Count Microbial; Humans; Mycological Typing Techniques; Polyphenols; Saccharomyces cerevisiae; Taste; Time; Vitis; Wine; Yeasts; Fermentation; Food Handling; Food Microbiologyred wine long maceration microorganismsHumansVitisFood scienceRed wine productionAcetic acid bacteriaMycological Typing TechniquesAcetic AcidWinebiologyProlonged post-fermentation macerationfood and beveragesPolyphenolsSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral Medicinebiology.organism_classificationchemistryAlcoholsTasteFermentationFood MicrobiologyHanseniaspora guilliermondiiFermentationMalic acidMetschnikowia pulcherrimaSettore AGR/16 - Microbiologia AgrariaFood ScienceInternational journal of food microbiology
researchProduct