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Article

Functional characterization of individual- and mixed-Burgundian Saccharomyces cerevisiae isolates for fermentation of Pinot noir.

Molecules (Basel, Switzerland) - 19 Mar 2015

Terrell Emily, Cliff Margaret A, Van Vuuren Hennie J J

Abstract excerpt

Pinot noir has traditionally been fermented by native flora of multiple yeasts producing a complex combination of aromas and flavors. With the use of industrial dry yeasts, winemakers gained enological reliability and consistency in their wines, but lost diversity and complexity. This research evaluated the use of co-culturing yeasts to fulfill this dual role. Fermentations of Burgundian Saccharomyces cerevisiae...

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Identifiers

PMID: 25808154
DOI: 10.3390/molecules20035112
PMCID: PMC6272465

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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