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Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(Elsevier, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed ...
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
(Elsevier, 2019-10-10)
Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) ...
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol,
and formulated with (non-essential) different ingredients were ...