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| Ultima descărcare din IBN: 2024-01-23 14:36 |
 SM ISO690:2012CABAC, Anastasia, ZGARDAN, Dan, CODREAN (SCLIFOS), Aliona, RUBTSOV, Silvia, COSTIŞ, Valentina. The detection of spoilage yeasts in raw wines produced at university micro-winery. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 255-260. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 255-260 | ||||||
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Yeasts that are present during winemaking play an essential role during fermentation, but the growth of wild yeasts may also lead to wine spoilage, reduce wine quality and value and are bearing an immense damage potential. One of the aims of winemaking is to minimize potential for yeast and bacterial spoilage of wine. This review focuses on the yeast contamination of raw wines produced at Oenology department of the Technical University of Moldova and on methods for detection of wild yeasts. |
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| Cuvinte-cheie microbiological contamination, spoilage yeasts, Saccharomyces cerevisiae var. diastaticus, PIKA Weihenstephan protocols, quantification of DNA |
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