apiculate yeasts

Lemma

apiculate yeasts

Etichetta di dominio

EN

Etichetta grammaticale

c. n.

Definizione

A group of yeasts which produce only small amounts of alcohol and which are lemonshaped. 1

Nota

[...]The apiculate yeasts usually dominate the fermentation until the ethanol level reaches 3-5 % [...]. 2
The apiculate yeasts represent often the dominant microbial population of the early stages of grape must fermentation. They survive longer in the fermentation and their biochemical activities, [...], influence the final sensory quality of the wine. Of these yeasts, Kloeckera apiculata is the most frequently encountered species and different strains of this species can impart desirable or undesirable flavour determinants to the wine. 3

Contesto

[...] In a classic study of the role of yeasts in fermentation, Domercq (1957) showed how fermentation in red wine musts from Bordeaux was initiated by apiculate yeasts such as Kloeckera apiculata. [...] 4

Trascrizione fonetica

[əˡpɪkyəlɪt, -ˡleɪt] [jiːst] 5

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

New Latin apiculus, diminutive of Latin apic-, apex
Date: 1830 6

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere

Data della scheda
Fri Nov 6 00:00:00 2009
Autore

Elisa Repetti rev. Gerbaudo

Fonti

1 : «http://iate.europa.eu/iatediff/FindTermsByLilId.do?lilId=1617025&langId=en», (12/10/2009)

2 : Boekhout T., Robert V., Yeast in food: beneficial and detrimental aspects, p. 391.

3 : «http://www.cabdirect.org/abstracts/20033120591.html;jsessionid=07E23F94E7A6AC31DD86B1E120E0A079?freeview=true», (12/10/2011)

4 : Unwin T., Wine and the vine: an historical geography of viticulture and the wine trade, p. 47.

5 : «http://dictionary.cambridge.org», (18/06/2009)

6 : «http://www.merriam-webster.com/dictionary/apiculate », (18/06/2009)

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