Wine fermentation yeast dynamics

Banszky, L., Ujhelyi, G., Pomazi, A., and Maraz, A. (2003). Population dynamics of Candida stellata during botrytized wine fermentation. Book of Abstracts of the 23rd International Specialised Symposium on Yeasts, Budapest, Hungary, Diamond-Congress Ltd, Budapest, p. 89, Book of Abstracts. 

Cocolin, L., Bisson, L. R, Mills, D. A. (2000). Profiling of yeast dynamics in wine fermentations. FEMS Microbiology Letters, 189, 81-87. 

Marks, V. D., Sui, S. J. H., Erasmus, D., van der Merwe, G. K., Brunun, J., Wasserman, W. W., et al. (2008). Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response. EEMS Yeast Research, 8,35-52. 

Esteve-Zarzoso, B., Peris-Toran, M. J., Garcia-Maiquez, E., Uruburu, F., and Querol, A. (2001). Yeast population dynamics during the fermentation and biological aging of Sherry wines. Appl. Environ. Microbiol. 67, 2056-2061. 

With the aim to investigate yeast population dynamics during the production of Vin Santo under different fermentation conditions and to evaluate their impact on wine sensorial characteristics, Domizio et al. (2007) tested different fermentation conditions, such as yeast inoculum, madre addition, and temperature. The results indicate that the low temperatures that occurred during the initial stages of fermentation have different effects on the wine yeasts (Fig. 3.10). On the one hand,... 

Torija, M. 1., Rozes, N., Poblet, M., GuUlamon, J. M., Mas, A. (2001). Yeast population dynamics in spontaneous fermentations comparison between two different wine-producing areas over a period of three years. Antonie van Leeuwenhoek, 79, 345-352. 

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