REAL

Microbiological control of alcoholic fermentation

Mas, Albert and Beltran, Gemma and Torija, María Jesús (2020) Microbiological control of alcoholic fermentation. ECOCYCLES, 6 (2). pp. 57-72. ISSN 2416-2140

[img]
Preview
Text
181-Article Text-727-1-10-20201230(1).pdf

Download (531kB) | Preview

Abstract

Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyze and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulfur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tolls as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.

Item Type: Article
Subjects: S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában
Depositing User: Dr. Tamas Komives
Date Deposited: 04 Jan 2021 14:11
Last Modified: 03 Apr 2023 07:05
URI: http://real.mtak.hu/id/eprint/119105

Actions (login required)

Edit Item Edit Item