Search results for "winemaking."
showing 2 items of 152 documents
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …
Implementation of an innovative technique to improve Sauvignon Blanc wine quality
2018
The purpose of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative wine press manufactured by Puleo Srl Company (Marsala, Italy). Grape pressing is a very important step in the winemaking process as it may promote the presence and/or absence of enzyme processes on the must, leading to the creation of different products in terms of chemical composition from the same grapes. Chemical composition of must firstly and wine after, obtained from the two pressing mode, was analysed in first instance with PCA method.