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Influence of non-saccharomyces yeasts on white dry wines

Author

Listed:
  • Poulard, Alain
  • Pascari, Xenia
  • Gaina, Boris

Abstract

It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.

Suggested Citation

  • Poulard, Alain & Pascari, Xenia & Gaina, Boris, 2014. "Influence of non-saccharomyces yeasts on white dry wines," MPRA Paper 61732, University Library of Munich, Germany.
    • Handle: RePEc:pra:mprapa:61732
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    File URL: https://mpra.ub.uni-muenchen.de/61732/1/MPRA_paper_61732.pdf
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    More about this item

    Keywords

    yeasts; non-Saccharomyces; Saccharomyces cerevisiae; alcoholic fermentation; kinetics of alcoholic fermentation; white dry wines;
    All these keywords.

    JEL classification:

    • Q00 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - General - - - General
    • Q19 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Other

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