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As we stated above there are many different types of yeast that help ferment
grapes. At the beginning of fermentation it could be Kloeckera apiculata, Candida
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N.P. Jolly, O.P.H. Augustyn and I.S. Pretorius The Effect of Non-Saccharomyces Yeasts on Fermentation and
Wine Quality. Institute for Wine Biotechnology and Department of Viticulture & Oenology. 2nd International
SASEV Congress, 8-10 November 2000.
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ibid
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Heard, G., 1999. Novel yeasts in winemaking – looking to the future. Food Aus.51, 347-352.
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H. Erten Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and
Saccharomyces cerevisiae associated with winemaking in mixed cultures. World Journal of Microbiology &
Biotechnology 18: 373–378, 2002
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Martini et al., Direct enumeration and isolation of wine yeasts from grape surfaces. Am. J. Enol. Vitic. 47,
435-440.
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M.R. Goddard, N. Anfang, M. Brajkovich, "Co-fermentation with Pichia kluyveri increases varietal thiol
concentrations in Sauvignon blanc", The Australian Journal of Grape and Wine Research 14 (2009): 1-8
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Denis Dubourdieu Bordeaux White Wine Aromas. Institute of Oenology, Bordeaux.2000.