Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage.

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Journal of food microbiology

• Publication date

  2009-02-28

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2008.11.025PMID 19136177
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Yeast Populations Residing on Healthy or Botrytis-Infected Grapes from a Vineyard in Attica, Greece

  2007cited by this paper
• Phylogenetic placement of Hanseniaspora-Kloeckera species using multigene sequence analysis with taxonomic implications: descriptions of Hanseniaspora pseudoguilliermondii sp. nov. and Hanseniaspora occidentalis var. citrica var. nov.

  2006cited by this paper
• A rapid method for differentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment.

  2006cited by this paper
• Studio delle popolazioni microbiche in vinacce di Prosecco destinate alla produzione di Grappa

  2005cited by this paper
• Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products.

  2004cited by this paper
• Yeast interactions and wine flavour.

  2003cited by this paper
• Study of some volatile compounds of raw grappa obtained using marc treated in different ways and stored in plastic tunnels

  2003cited by this paper
• Hanseniaspora meyeri sp. nov., Hanseniaspora clermontiae sp. nov., Hanseniaspora lachancei sp. nov. and Hanseniaspora opuntiae sp. nov., novel apiculate yeast species.

  2003influential reference
• A phylogenetic study of ubiquinone-7 species of the genus Candida based on 18S ribosomal DNA sequence divergence.

  2002cited by this paper
• A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses

  2002cited by this paper
• Volatile composition of `grappa low wines' using different methods and conditions of storage on an industrial scale

  2002cited by this paper
• Microbial and chemical changes during the spontaneous ensilage of grape pomace

  1999cited by this paper
• Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

  1998cited by this paper
• Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains

  1992cited by this paper
• Measures of the Amount of Ecologic Association Between Species

  1945cited by this paper

• Effect of CUP1 copy number and pH on copper resistance of Saccharomyces cerevisiae enological strains

  2024cites this paper
• Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique

  2023cites this paper
• Taxonomic analysis reveals host preference of rare fungi in endophytes of Vitis vinifera from the Czech Republic

  2023cites this paper
• Identification of Fungi in Flaxseed (L. usitatissimum L.) Using the ITS1 and ITS2 Intergenic Regions

  2022cites this paper
• Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation

  2020cites this paper
• SHIFTS IN MICROBIAL COMMUNITY STRUCTURE COULD BE LINKED TO WEATHER ANOMALIES? A CASE STUDY ON CACHAÇA (SUGARCANE DISTILLED SPIRIT) FERMENTATION

  2020cites this paper
• Biodiversity of Yeast , ¿ What does it mean ?

  2019cites this paper
• Yeast from Distillery Plants: A New Approach

  2019cites this paper
• Zygosaccharomyces seidelii sp. nov. a new yeast species from the Maldives, and a revisit of the single-strain species debate

  2019cites this paper
• The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.

  2018cites this paper
• The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain Dissemination

  2017cites this paper
• Role of Yeasts in Food Fermentation

  2017cites this paper
• Association between Grape Yeast Communities and the Vineyard Ecosystems

  2017cites this paper
• Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances

  2017cites this paper
• The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations.

  2016cites this paper
• Genetic and phenotypic characterization of Saccharomyces spp. strains isolated in distillery plants.

  2016cites this paper
• Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

  2015cites this paper
• Yeast diversity on grapes in two German wine growing regions.

  2015cites this paper
• Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

  2015influential citation
• Comparison of Two PCR-Based Genetic Fingerprinting Methods for Assessment of Genetic Diversity in Saccharomyces Strains

  2014cites this paper
• Biodiversity of non-Saccharomyces yeasts in distilleries of the La Mancha region (Spain).

  2014cites this paper
• Evaluation of MALDI-TOF mass spectrometry for identification of environmental yeasts and development of supplementary database

  2014cites this paper
• Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits.

  2014cites this paper
• Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.

  2014cites this paper
• Indirect Evaluation of Microbial Spoiling Activity in Grape Marcs by Near-Infrared Spectroscopy

  2013cites this paper
• Selection and genetic improvement of yeasts for the conversion of lignocellulose into second generation bioethanol

  2013cites this paper
• Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

  2013cites this paper
• Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa.

  2013cites this paper
• A simple and effective set of PCR-based molecular markers for the monitoring of the Saccharomyces cerevisiae cell population during bioethanol fermentation.

  2013cites this paper
• Grape marcs as unexplored source of new yeasts for future biotechnological applications

  2013influential citation
• Grape marcs as unexplored source of new yeasts for future biotechnological applications

  2013cites this paper
• fermentation of Grillo cultivar (which represents the base wine for Marsala DOC product); to characterize S. cerevisiae isolates at strain level; and to investigate on the enological potential of S. cerevisiae

  2012cites this paper
• Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.

  2012cites this paper
• Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains.

  2012cites this paper
• Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production

  2012influential citation
• Yeasts Biodiversity and Its Significance: Case Studies in Natural and Human-Related Environments, Ex Situ Preservation, Applications and Challenges

  2011cites this paper
• Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology.

  2011influential citation
• Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa

  2011cites this paper
• Effects of yeast inoculation on volatile compound production by grape marcs

  2011cites this paper
• Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production

  2011influential citation
• Changing Diversity in Changing Environment

  2011cites this paper
• Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

  2011cites this paper
• Yeast diversity associated to Colombian traditional "chichas"

  2010cites this paper
• Diversidad de levaduras asociadas a chichas tradicionales

  2010cites this paper
• Current awareness on yeast

  2009cites this paper
• Ecología de levaduras del Mezcal San Carlos, Tamaulipas

  2009cites this paper