Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6288606 | Food Microbiology | 2015 | 9 Pages |
Abstract
The proposed selection procedure included three steps: characterization of phenotypical traits, evaluation of selected strains on pasteurised grape marc at lab-scale (100 g) and pilot-scale fermentation (350 kg). This selection process was applied on 104 strains isolated from grape marcs of different origins and technological treatment. Among physiological traits, β-glucosidase activity level as quality trait seems to be only partially involved in increasing varietal flavour. More effective in describing yeast impact on distillate quality is the ratio higher alcohols/esters that indicates strain ability to increase positive flavours. Finally, evaluating grape marc as source of selected yeasts, industrial treatment rather than varietal origin seems to shape strain technological and quality traits.
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Authors
Barbara Bovo, Milena Carlot, Federico Fontana, Angiolella Lombardi, Stefano Soligo, Alessio Giacomini, Viviana Corich,