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Article

Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale.

Journal of microbiology and biotechnology - 1 Jul 2012

Li Erhu, Liu Chuanhe, Liu Yanlin

Abstract excerpt

The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of...

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PMID: 22580315
DOI: 10.4014/jmb.1111.11013

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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