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The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making

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Summary

The growth kinetics and fermentation behaviour of five non-Saccharomyces yeast species associated with wine-making were evaluated.The results showed that the Candida stellata and Torulspora delbrueckii species are interesting for biotechnological applications in wine-making, whereas small-size apiculate yeasts could be profitably used in the production of wine for vinegar manufacture.

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Authors and Affiliations

  1. Dipartimento di Biologia vegetale sez. Microbiologia applicata, Universitá di Perugia, Borgo XX Giugno, 74 - 06121, Perugia, Italy

    Maurizio Ciani & Gabriele Picciotti

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  1. Maurizio Ciani
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  2. Gabriele Picciotti
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Ciani, M., Picciotti, G. The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making. Biotechnol Lett 17, 1247–1250 (1995). https://doi.org/10.1007/BF00128395

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