The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine

The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine

The study aimed to evaluate the impact of the early addition of a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach aimed to reduce the dissolved oxygen in the grape must, thus preserving the wine characteristics. Two different treatments were settled: Trial A,...

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Bibliographic Details
Main Authors: Enrico Viola, Vincenzo Naselli, Rosario Prestianni, Antonino Pirrone, Antonella Porrello, Filippo Amato, Riccardo Savastano, Antonella Maggio, Micaela Carusi, Venera Seminerio, Valentina Craparo, Azzurra Vella, Davide Alongi, Luca Settanni, Giuseppe Notarbartolo, Nicola Francesca, Antonio Alfonzo
Format: Article
Language:English
Published: AIMS Press 2025-01-01
Series:AIMS Microbiology
Subjects:
bio protection
saccharomyces cerevisiae
sulphite-free
dissolved o2
sensory attributes
absorbance
Online Access:https://www.aimspress.com/article/doi/10.3934/microbiol.2025003
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https://www.aimspress.com/article/doi/10.3934/microbiol.2025003

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