Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review
Albert Mas, M. Carmen Portillo
International Journal of Food Microbiology 367 (2022) 109592
This review focuses on the alternatives to current commercial yeast starters, mainly based on the local multispecies starters or controlled spontaneous fermentations, considering the advantages and limitations of each strategy. Also, an ancestral technique based on the use of pre-fermented must (Pied-de-Cuve) is presented, because it provides certain microbial control to the alcoholic fermentation while allows the development of autochthonous microorganisms that might confer microbial typicity to the produced wines.
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