title: Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation.
abstract: OBJECTIVE
  To study the addition of cellulose-based adjuvant as a resource to offset the negative effects produced by grape juice clarification during alcoholic fermentations.
  
  
  RESULTS
  The effect of the addition of two kinds of inert cellulose substrates in white wine vinification was investigated in two different musts. In one of these musts, stuck fermentations were detected. One of the types of cellulose examined had a fining effect, which caused a decrease in the number of viable yeasts in the medium and altered the distribution and frequency of the clones, which performed the fermentation. The other cellulose substrate made the medium cloudier but did not alter the distribution of yeasts in comparison with the control.
  
  
  CONCLUSIONS
  The behaviour of the inert cellulose substrates on vinification depends on its physical characteristics and its capacity for making the must cloudy.
  
  
  CONCLUSIONS
  The addition of inert cellulose substrates in white wine vinification improves the fermentation process and the quality of wines obtained. This effect is more noticeable in difficult fermentations. One variety of cellulose showed an inhibitory effect on Torulaspora delbrueckii yeasts.
authors.affiliation: Centro de Investigación y Desarrollo Agrario de La Rioja, España, Spain.
authors.forename: R
authors.initials: R
authors.lastname: López
authors.forename: S
authors.initials: S
authors.lastname: Epifanio
authors.forename: P
authors.initials: P
authors.lastname: Garijo
authors.forename: P
authors.initials: P
authors.lastname: Santamaría
authors.forename: A R
authors.initials: AR
authors.lastname: Gutiérrez
mesh_terms: D000143:Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002482:Cellulose / Q000378:metabolism*; D015169:Colony Count, Microbial; D016172:DNA Fingerprinting; D004271:DNA, Fungal / Q000032:analysis / Q000235:genetics; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D012150:Polymorphism, Restriction Fragment Length; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D013997:Time Factors; D014920:Wine / Q000382:microbiology*
chemical_list: D000143:Acids; D002241:Carbohydrates; D004271:DNA, Fungal; D000431:Ethanol; D002482:Cellulose