Search results for "pied de cuve"
showing 4 items of 4 documents
Influence of autochthonous microbiota on the sicilian wine producution
2014
An innovative method to produce green table olives based on "pied de cuve" technology
2015
The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking
2016
Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration th…
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità
2018
La fermentazione spontanea è un processo biologico incontrollato durante il quale molti lieviti e/o batteri potrebbero aumentare rapidamente in concentrazioni tali incidere negativamente sulla qualità del prodotto finale. A tal proposito, al fine di ottimizzare la crescita di lieviti con buone attitudini enologiche, si utilizza il metodo “pied de cuve”. Questa tecnica enologica è in grado di realizzare in una determinata massa di mosto dal volume ridotto, una fermentazione alcolica con un ceppo di lievito opportunamente inoculato o con ceppi di lieviti indigeni, naturalmente presenti nel mosto. Al fine di valorizzazione ed aumentare la diffusione di pratiche enologiche basate su un ridotto …