Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.

Journal of food science - 1 Aug 2018

Bovo Barbara, Nadai Chiara, Lemos Junior Wilson Josè Fernandes, Carlot Milena, Giacomini Alessio, Corich Viviana

Abstract excerpt

During white-grape winemaking, grape marc is separated from juice immediately after crushing. Both mark and juice are obtained from the same grapes, but they differ strongly for their physical and chemical properties. Marc is mainly composed of solid residues. Its pH is usually higher than that of the juice and Saccharomyces cerevisiae strains are largely present. Therefore, it can be considered as a potential...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Fermentation
Share to Fruit

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Genotype

Share to Hydrogen-Ion Concentration

Share to Saccharomyces cerevisiae

Source

Identifiers

PMID: 30028508
DOI: 10.1111/1750-3841.14274

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.PMID 30028508Read ↗

Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine.Semantic proximity Read ↗

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains.Semantic proximity Read ↗

Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production.Semantic proximity Read ↗

Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.Semantic proximity Read ↗

SaccharomycesIDentifier, SID: strain-level analysis of Saccharomyces cerevisiae populations by using microsatellite meta-patterns.Semantic proximity Read ↗

High-Throughput Phenotypic and Metabolic Screening of Wild Yeasts for Their Biotechnological Application.Semantic proximity Read ↗

Beyond S. cerevisiae for winemaking: Fermentation-related trait diversity in the genus Saccharomyces.Semantic proximity Read ↗

Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China.Semantic proximity Read ↗

Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines.Semantic proximity Read ↗

Flor yeasts of Saccharomyces cerevisiae--their ecology, genetics and metabolism.Semantic proximity Read ↗

Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking.Semantic proximity Read ↗

Social wasp intestines host the local phenotypic variability of Saccharomyces cerevisiae strains.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.