Microbiology and Biochemistry: Difference between revisions

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Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics.<ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>

Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.

Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.[ref] Other minor yeasts found in Lambic, such as Pichia and Hanseniaspora have also been found in unspoiled wine.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 | Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 | Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>

[2] The spont. ferment. of Lambic Beer

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 Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics.<ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>
-Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.
+Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles.[ref] Other minor yeasts found in Lambic, such as Pichia and Hanseniaspora have also been found in unspoiled wine.<ref name=Tristezza> M. Tristezza, C. Vetrano, G. Bleve, G. Spano, V. Capozzi, A. Logrieco, G. Mita, F. Grieco [http://www.sciencedirect.com/science/article/pii/S0740002013001408 | Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy], 2013</ref><ref name=Medina> K. Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau [http://www.sciencedirect.com/science/article/pii/S0308814613005025 | Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae], 2013</ref>
 [2] The spont. ferment. of Lambic Beer