Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allo...

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Veröffentlicht in:	FEMS yeast research 2010-03, Vol.10 (2), p.123-133
Hauptverfasser:	Ciani, Maurizio, Comitini, Francesca, Mannazzu, Ilaria, Domizio, Paola
Format:	Artikel
Sprache:	eng
Schlagworte:	Culture Media Ecosystem Fermentation fermentation technologies Industrial Microbiology - methods Inoculation Mixed culture mixed fermentation non-Saccharomyces Saccharomyces Species Specificity Starter cultures Wine Wine - microbiology wine quality Wines Yeasts - classification Yeasts - growth & development Yeasts - metabolism
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