Literature DB >> 16347863

Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain.

I Pardo1, M J García, M Zúñiga, F Uruburu.   

Abstract

The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.

Entities:  

Year:  1989        PMID： 16347863      PMCID： PMC184151          DOI： 10.1128/aem.55.2.539-541.1989

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  3 in total

1.  Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines.

Authors:  S Lafon-Lafourcade; E Carre; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1983-10       Impact factor: 4.792

2.  Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts.

Authors:  S Lafon-Lafourcade; C Geneix; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1984-06       Impact factor: 4.792

3.  Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.

Authors:  G H Fleet; S Lafon-Lafourcade; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1984-11       Impact factor: 4.792
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.