2024
DOI: 10.3390/fermentation10040223
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Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines

Camila Veloso,
Camila Mery-Araya,
Angelica Durán
et al.

Abstract: Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protectors to replace SO2 during the production of Sauvignon Blanc wine. Fermentation was conducted on simple and mixed inoculum at two concentrations, 1 × 106 and 1 × 107 cells/mL. We monitored the population of deterioration microorganisms, including lactic acid bac… Show more

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