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109 Suzzi, G., Romano, P., Ponti, I., Montuschi, C. (1995): Natural wine yeasts as biocontrol agents. Journal of Applied Bacteriology , 78, 304-308. Natural wine
Suzzi, G., Romano, P., Benevelli, M. (1992) The flocculation of wine yeasts: biochemical and morphological characteristics in Zygosaccharomyces - flocculation in Zygosaccharomyces. A. van Leeuwenhoek 61 , 317-322. The
.ajbio. 20130102.11 23. Osho A : Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew apple juice . Afr J Biotechnol 4
. This could be a limitation of industrial MCFA application against refermentation, since this wine yeast is often responsible for spoilage of sweet wines (Alonso et al., 2015). In this investigation, MCFA mixture as a sole yeast-inhibitor seemed to be
) without any intervention. The sedimented must from Variant 1 had approximately 320 NTU, and the nonsedimented must from Variant 2 had approximately 1700 NTU. In Variant 1, active dry wine yeasts (Siha cryaroma, Lipera: EATON Technologies GmbH, Germany) at
; Swiss wine yeast; cloudy wine, South Africa; apple juice, mayonnaise and vinegar containing products, The Netherlands; vinegar, Spain; sour red wine, USA; Brazilian orange juice concentrate; sorghum-brandy mash; Worcester sauce; lees of pear must; honey
, J.H. and Pretorius , S. ( 2007 ). Modulation of volatile sulfur compounds by wine yeast . Applied Microbiology and Biotechnology
Schmidt , D. ( 2016 ). Oxygen consumption by postfermentation wine yeast lees: factors affecting its rate and extent under oenological conditions . Food Technology and Biotechnology , 54 ( 4 ): 395 – 402 . https://doi.org/10.17113/ftb.54
