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- Benucci, Ilaria, et al. Show all 4 Authors
- Journal of food science 2016 v.81 no.8 pp. M2015
- Saccharomyces cerevisiae; acclimation; fermentation; grapes; manufacturing; sparkling wines; starter cultures; sugars; viability; wine yeasts; winemaking
- ... The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes ...
- Benucci, Ilaria, et al. Show all 6 Authors
- Journal of food science 2016 v.81 no.7 pp. C1603
- Lactobacillus fermentum; ammonia; bottling; enzymatic treatment; ethyl carbamate; hydrolysis; urea; urease; wines; Italy
- ... The ethyl carbamate (EC) content of a wine after a given temperature‐time storage was theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Such information was used to decide whether an enzymatic treatment was needed to reduce the wine urea level before bottling/aging. To this end, 6 white, red, and rosé wines, manuf ...