How do processing conditions affect the microflora of the sweet pomace of white grapes from Vinho Verde?

• Type: Article in International Scientific Journal
• Date: 1995

Authors

Silva, ML (Author) Other; F. Xavier Malcata (Author) Other; Hogg, TA (Author) Other

Journal

Title: Food Science and Technology International

Vol. 1

Pages: 129-136

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 11 Citations

Other information

Authenticus ID: P-001-G6Y

DOI: 10.1177/108201329500100208

Abstract (EN): The independent and combined effects of the addition of tartaric acid, the addition of pectinases, and the time of fermentation (and the material of the container) on the specific rates of death of lactic acid bacteria and yeasts were experimentally evaluated through a full (or fractional) two-way factorial design for pomace fermentation from the Alvarinho (and the Loureiro) varieties. Microbes present in the pomace prior to fermentation were identified in a preliminary fashion. Knowledge of the behavior of the microflora in grape pomace as a function of each major processing parameter during the step of anaerobic fermentation is important in attempts to eventually standardize and optimize the manufacture of these distilled beverages.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8