stimulation de la fermentation malolactique par l'addition au vin d'enveloppes cellulaires de levure et différents adjuvants de nature polysaccharidique et azotée

Clicks: 328
ID: 134810
1985
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Abstract
L'addition au vin d'écorces de levure (0,2 g par litre) permet une stimulation de la fermentation malolactique. Leur action s'exerce en augmentant la population bactérienne et surtout en retardant et atténuant la phase de déclin. Le traitement du vin par des polysaccharides (alginates, polysaccharides extraits de vin) ou par l'extrait de levure accelere aussi le processus de dégradation de l'acide malique. Ces adjuvants agissent probablement en limitant l'action inhibitrice de certains métabolites levuriens tels les acides gras. +++ Addition of yeast ghosts to wine (0,2 g per liter) stimulates the malolactic fermentation. The bacterial population is increased furthermore the declin phase is delayed. Addition of polysaccharides to wine (alginate, polysaccharides extracted from wine) or yeast extract also accelerate the malic acid degradation. These additions probably limit the inhibition by some products of the yeast metabolism like fatty acids.
Reference Key
lonvaud-funel1985oenostimulation Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Aline Lonvaud-Funel;Catherine Desens;Annick Joyeux
Journal meta gene
Year 1985
DOI
10.20870/oeno-one.1985.19.4.1330
URL
https://oeno-one.eu/article/view/1330
Keywords
polysaccharides wine fatty acidagriculturebotany

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