1.

Saccharomyces cerevisiae inoculum heat shock treatment

New method to increase the biosynthesis of glycerol with the use of heat shocks on the vine yeast inoculum at 45 ° C in 10, 20 and 30 min intervals. Surviving cells represent a new active biomass, that include memory effect, which allows a reduction of ethanol production by 6% at paralell increase in the biosynthesis of glycerol to 34%. Simple method for the transfer of the pilot and scale-up

COBISS.SI-ID: 35328261

2.

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and malvasia

Grapes were subjected of pomace maceration and whole berry maceration. Pomace maceration was found to be an effective procedure for the extraction of varietal aroma compounds like terpenes. Pomace maceration resulted in higher total phenol and methanol content.

COBISS.SI-ID: 3596136

3.

Impact of alternative skin contact procedures on the aroma composition of white wine

Zelen,Ribolla and Malvasia varieties, were subjected to four alternative processes involving grape skin contact. Freezing with 12 % added berries the most effected on floral aroma compound

COBISS.SI-ID: 3685992