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Spontaneous Fermentation — BIOLOGICAL Technique | Foodgeist

What science says

cultural origin

“One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations performed from grapes collected in 18 sampling sites of three vineyards (Vinho Verde Wine Region in northwest Portugal) during the 2001-2003 harvest seasons.”

Saccharomyces cerevisiae strains → obtained from → 54 spontaneous fermentations in the Vinho Verde Region of Portugal

Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde...DOI →2004DOI

compound effect

“Apple wines fermented spontaneously were characterized by more esters and methanol and fewer higher alcohols compared to inoculated samples.”

spontaneous fermentation → characterized by → more esters and methanol and fewer higher alcohols

Influence of Prefermentative Treatments and Fermentation on the Antioxidant and Volatil...DOI →2009DOI

process mechanism

“Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined.”

spontaneous fermentation → involves → yeasts and bacteria

Physico-chemical and microbiological characterization of spontaneous fermentation of Ce...DOI →2014DOI

technique parameter

“Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee.”

lychee wines → fermented → with yeast strains UFLA CA11, UFLA CA1183, and UFLA CA1174, and spontaneous fermentation

Chemical, Physical–Chemical, and Sensory Characteristics of Lychee ( <i>Litchi chinensi...DOI →2011DOI

technique parameter

“High genetic diversity of S. cerevisiae isolates from spontaneous fermentation on wine estates in the Sauternes appellation of Bordeaux was revealed.”

spontaneous fermentation → revealed → high genetic diversity of S. cerevisiae isolates

Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Div...DOI →2016DOI

Spontaneous Fermentation

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