Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

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 RE...

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Veröffentlicht in:	Australian journal of grape and wine research 2016-02, Vol.22 (1), p.36-45
Hauptverfasser:	Moschetti, G, Corona, O, Gaglio, R, Squadrito, M, Parrinello, A, Settanni, L, Barone, E, Francesca, N
Format:	Artikel
Sprache:	eng
Schlagworte:	alcoholic fermentation chemical analysis chemical composition ethanol fortified pied de cuve grape must hexanols isoamyl alcohol lactic acid bacteria principal component analysis red wines Saccharomyces cerevisiae sensory evaluation species diversity spontaneous alcoholic fermentation succinic acid Vitaceae VOCs Volatile organic compounds wine industry winemaking Wines yeast yeasts
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