Results 51 to 60 of about 201 (123)

Study of a First Approach to the Controlled Fermentation for Lambic Beer Production

Microorganisms, 2023
Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous ...
Vanesa Postigo, Margarita García, Teresa Arroyo   +2 more
doaj   +1 more source

Exploring Gelatin‐A and Mouse Proline‐Rich Protein 5 as Probes for Wine Polyphenol Analysis by Quartz Crystal Microbalance with Dissipation Monitoring

Advanced Sensor Research, Volume 4, Issue 8, August 2025.
This study presents a novel strategy for the detection of polyphenols in wine. By combining Quartz Crystal Microbalance with Dissipation Monitoring and original functionalization strategies, Gelatin A from porcine skin and Mouse Proline‐Rich Protein 5, polyphenols are successfully detected directly in wine without any prior sample preparation ...
Giorgia Tori, Mariacristina Gagliardi, Francesco Lunardelli, Chiara Sanmartin, Isabella Taglieri, Gianmarco Alfieri, Margherita Modesti, Domenica Convertino, Andrea Bellincontro, Fabio Mencarelli, Marco Cecchini   +10 more
wiley   +1 more source

The origin of Brettanomyces bruxellensis in wines : a review

OENO One, 2007
Aims: This work reviews the latest knowledge concerning the role of Brettanomyces bruxellensis in red wine alteration. Results and conclusion: The origin of this yeast species and its place in the wine microbial consortium are discussed as well as microbial equilibriums with the other species, notably Saccharomyces cerevisiae and lactic acid bacteria ...
Renouf, Vincent, Lonvaud-Funel, Aline, Coulon, Joana   +2 more
openaire   +2 more sources

Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection

Foods
The spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must ...
Fatima El Dana, Vanessa David, Mohammad Ali Hallal, Raphaëlle Tourdot-Maréchal, Salem Hayar, Marie-Charlotte Colosio, Hervé Alexandre   +6 more
doaj   +1 more source

Racking are key stages for the microbial stabilization of wines

OENO One, 2004
This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases.
Vincent Renouf, Aline Lonvaud-Funel
doaj   +1 more source

Zymoseptoria tritici Effectors Structurally Related to Killer Proteins UmV‐KP4 and UmV‐KP6 Inhibit Fungal Growth, and Define Extended Protein Families in Fungi

Molecular Plant Pathology, Volume 26, Issue 8, August 2025.
The fungal effectors Zt‐KP4‐1 and Zt‐KP6‐1 of Zymoseptoria tritici are structural homologues of killer toxins KP4 and KP6α of Ustilago maydis, are antifungal, and their structural homologues are widespread in fungi. ABSTRACT Fungal effectors play crucial roles in plant infection. Despite low sequence identity, they were recently discovered to belong to
Karine de Guillen, Léa Mammri, Jérôme Gracy, André Padilla, Philippe Barthe, François Hoh, Mounia Lahfa, Justine Rouffet, Yohann Petit‐Houdenot, Thomas Kroj, Marc‐Henri Lebrun   +10 more
wiley   +1 more source

Grape Stalks Valorization towards Circular Economy: A Cascade Biorefinery Strategy

ChemSusChem, Volume 18, Issue 10, May 19, 2025.
A cascade protocol for grape stalks valorization has been proposed, characterized by a multidisciplinary strategy using unconventional techniques and subcritical water as a green solvent, where physical/chemical treatments synergistically interact with biological treatments to obtain added value products from all the biomass components.
Carlotta Valle, Giorgio Grillo, Emanuela Calcio Gaudino, Paola Ponsetto, Roberto Mazzoli, Giulia Bonavita, Pietro Vitale, Enrica Pessione, Emilia Garcia‐Moruno, Antonella Costantini, Giancarlo Cravotto, Silvia Tabasso   +11 more
wiley   +1 more source

De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.

PLoS ONE, 2012
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499 ...
Chris D Curtin, Anthony R Borneman, Paul J Chambers, Isak S Pretorius   +3 more
doaj   +1 more source

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile

Foods, 2020
Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink.
Antonio J. Pérez-López, María I. Rodríguez-López, Francisco Burló, Ángel A. Carbonell-Barrachina, José A. Gabaldón, Vicente M. Gómez-López   +5 more
doaj   +1 more source

Innovative Applications of High Hydrostatic Pressure in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero, Lucía del Prado, Antonio Morata   +2 more
wiley   +1 more source