Escribano-Viana, Rocio published the artcileDo non-Saccharomyces yeasts work equally with three different red grape varieties, Product Details of C6H12O3, the main research area is Lachancea Torulaspora Tempranillo Grenache wine Metschnikowia malolactic fermentation inoculation.
The present study aimed to investigate the oenol. changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiol. and physicochem. characteristics of vinifications were analyzed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alc. fermentation, probably because of the better adaptation of the inocula to the must’s oenol. properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.
Fermentation published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Product Details of C6H12O3.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics