scholarly journals Biotechnological properties of yeast isolated for secondary fermentation of wine. Part I. Autoselective effect, isolation and identification of yeast for wine-making.

1989 ◽  
Vol 35 (5) ◽  
pp. 141-147
Author(s):  
F. MALÍK ◽  
V. VOLLEK ◽  
J. HRONČEK ◽  
E. MORVAYOVÁ
Keyword(s):  
Isolation And Identification ◽  
Wine Making ◽  
Secondary Fermentation

scholarly journals Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Part IV. Genetical properties of isolated wine-making yeasts.

1989 ◽  
Vol 35 (12) ◽  
pp. 357-358
Author(s):  
S. MICHALČÁKOVÁ ◽  
F. MALÍK ◽  
E. MORVAYOVÁ ◽  
V. VOLLEK
Keyword(s):  
Wine Making ◽  
Secondary Fermentation

scholarly journals Influence of Pectolytic Enzymes on the Quality of Wine Maceration

2018 ◽  
Vol 75 (1) ◽  
pp. 53
Author(s):  
Ioana REBENCIUC ◽  
Ovidiu TIȚA
Keyword(s):  
Alcoholic Fermentation ◽  
Chemical Compounds ◽  
High Quality ◽  
Enzyme Preparations ◽  
Wine Making ◽  
Aging Period ◽  
Pectolytic Enzymes ◽  
Secondary Fermentation ◽  
Pectolytic Enzyme

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.

scholarly journals Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making

LWT ◽  
2022 ◽  
Vol 154 ◽  
pp. 112653
Author(s):  
Yen-Tso Lai ◽  
Chang-Wei Hsieh ◽  
Yi-Chen Lo ◽  
Bo-Kang Liou ◽  
Hui-Wen Lin ◽  
...  
Keyword(s):  
Isolation And Identification ◽  
Wine Making ◽  
Yeast Strains ◽  
Saccharomyces Yeast

scholarly journals Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Part III. Biochemical properties of isolated wine-making Yeasts.

1989 ◽  
Vol 35 (11) ◽  
pp. 325-327
Author(s):  
F. MALÍK ◽  
S. MICHALČÁKOVÁ ◽  
D. ŠMOGROVIČOVÁ ◽  
E. MORVAYOVÁ ◽  
A. KUKÁŇOVÁ
Keyword(s):  
Biochemical Properties ◽  
Wine Making ◽  
Secondary Fermentation

Isolation and identification of chemical constituents from the roots of Peucedanum praeruptorum

Planta Medica ◽  
2015 ◽  
Vol 81 (16) ◽  
Author(s):  
YJ Lee ◽  
J Kim ◽  
J Lee ◽  
ES Cho ◽  
OS Bang
Keyword(s):  
Chemical Constituents ◽  
Isolation And Identification
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