2016
DOI: 10.1051/bioconf/20160702025
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Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

Abstract: Abstract. Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools. The aim of this study was to evaluate the effect of co-inoculation times of selected non-Saccharomyces/Saccharomyces yeasts on the reduction of ethanol levels in wines. Hanseniaspora uvarum BHu9, Starmerella bacillaris BSb55 and Candida membranaefasciens BCm71 were co-inoculate with Saccha… Show more

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Cited by 4 publications
(1 citation statement)
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“…Moreover, several tools have been used to decrease the ethanol content in wines made from grapes with high sugar levels. These include the selection of non‐ Saccharomyces wine yeast (Mestre et al., 2016; Quirós, Rojas, González, & Morales, 2014), the use of the respiratory metabolism of some non‐ Saccharomyces yeast species (González, Quirós, & Morales, 2013; Rodrigues et al., 2016; Tronchoni et al., 2018), or partial dealcoholization by physical methods (Chanukya, Rastogi, 2013; Gambuti et al., 2011; Salgado, Fernández‐Fernández, Palacio, Hernández, & Prádanos, 2015).…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, several tools have been used to decrease the ethanol content in wines made from grapes with high sugar levels. These include the selection of non‐ Saccharomyces wine yeast (Mestre et al., 2016; Quirós, Rojas, González, & Morales, 2014), the use of the respiratory metabolism of some non‐ Saccharomyces yeast species (González, Quirós, & Morales, 2013; Rodrigues et al., 2016; Tronchoni et al., 2018), or partial dealcoholization by physical methods (Chanukya, Rastogi, 2013; Gambuti et al., 2011; Salgado, Fernández‐Fernández, Palacio, Hernández, & Prádanos, 2015).…”
Section: Introductionmentioning
confidence: 99%