Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate chardonnay

Article Abstract:

A study was conducted on the comparison between the simultaneous inoculation of yeast and lactic acid bacteria into must, and a traditional vinification protocol, by inducing malolactic fermentation after completion of alcoholic fermentation. It was observed that there was a reduction in the overall fermentation durations as a result of simultaneous inoculation.

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Yeast population dynamics during the fermentation and biological aging of sherry wines

Article Abstract:

Two different populations of Saccharomyces cerevisiae are responsible for the production of sherry wines. One ferments must and the other ages the resulting white wine. The native strain is also better suited for fermentation than commercial strains.

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Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri, and Oenococcus oeni at different pH values and arginine concentrations

Article Abstract:

Using the lactic acid bacterium Oenococcus in grape must fermentation can reduce the production of arginine. This in turn would decrease the production of ammonia and citrulline, which is a precursor of the carcinogen ethyl carbamate.

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