Some years ago we published a paper on the "Influence of S. uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle Lipari wine". The article is linked hereafter and is open-access.
Is anyone aware of similar studies focused on S. uvarum applied to fermentation of special wines or other products?
http://www.ftb.com.hr/images/pdfarticles/2007/January-March/45-101.pdf
The AWRI has a number of papers published on two strains of S. uvarum (then nominated as S. bayanus but is now S. uvarum), numbers AWRI 1176 and AWRI 1375.
I've included details of a couple of them below.
The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine.
EGLINTON et al DOI: 10.1111/j.1755-0238.2000.tb00178.x
The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine
HAYASAKA et al DOI: 10.1111/j.1755-0238.2007.tb00248.x
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation
Howell et al
FEMS Yeast Research, Volume 6, Issue 1, 1 January 2006, Pages 91–101
doi: 10.1111/j.1567-1364.2005.00010.x
Production of indole by wine-associated microorganisms under oenological conditions
Arevalo-Villenaa et al doi: 10.1016/j.fm.2010.03.011
Hi Lucio you can find also similar data in these works.
best regards
Philippe
- Badges
- Science topic