portada Cream yeasts and derivatives (en Inglés)

Cream yeasts and derivatives (en Inglés)

Formato

Libro Físico

Autor

Juri Casali

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.3 cm

Peso

0.10 kg.

ISBN13

9786203229509

Categorías

Microbiología (no médica)

Cream yeasts and derivatives (en Inglés)

Juri Casali (Autor) · Our Knowledge Publishing · Tapa Blanda

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Reseña del libro "Cream yeasts and derivatives (en Inglés)"

This book is about an experimental trial carried out in the enchanting Saint-Émillon, land of the greatest Bordeaux-style wines, specifically at Château Haut-Sarpe, owned by the Janoueix family.The thesis took into consideration two Cabernet Franc vats of fine workmanship, and inoculated them with a new type of yeast available on the market: cream yeasts.These yeasts are created by Bioenologia 2.0 based in Oderzo, an oenological industry that is revolutionary for its products, as well as cream yeasts. It is precisely one of these that the thesis student uses, an autolysate always in liquid form like yeast, compared to the use of conventional peels.In addition to a summit on fermentation and yeasts in general, the work therefore deals with the discovery of these cream yeasts and their derivatives and their peculiarities. And experimentally their use by comparing their effects on the same starting grapes using the same type of yeast but different derivatives. In addition, it was decided to use a yeast with a strong thiol extraction, in order to succeed in complexing the typical aroma of Cabernet Franc.