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Yeasts in the Production of Wine (Hardcover, 1st ed. 2019)
Loot Price: R7,156
Discovery Miles 71 560
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Yeasts in the Production of Wine (Hardcover, 1st ed. 2019)
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It is well established that certain strains of yeasts are suitable
for transforming grape sugars into alcohol, while other yeast
strains are not suitable for grape fermentations. Recent progress
has clearly demonstrated that the sensory profile of a wine is
characteristic of each vine cultivated, and the quality and
technological characteristics of the final product varies
considerably due to the strains which have performed and/or
dominated the fermentation process. Because of their technological
properties, wine yeast strains differ significantly in their
fermentation performance and in their contribution to the final
bouquet and quality of wine, such as useful enzymatic activities
and production of secondary compounds related both to wine
organoleptic quality and human health. The wine industry is greatly
interested in wine yeast strains with a range of specialized
properties, but as the expression of these properties differs with
the type and style of wine to be made, the actual trend is in the
use of selected strains, which are more appropriate to optimize
grape quality. Additionally, wine quality can be influenced by the
potential growth and activity of undesirable yeast species,
considered spoilage yeasts, which cause sluggish and stuck
fermentation and detrimental taste and aroma in the wine.
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