Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering [PDF]
Frontiers in Microbiology, 2016 Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation which is usually performed by Saccharomyces species.
Warren Albertin +2 more
exaly +9 more sources
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential [PDF]
Frontiers in Microbiology, 2020 A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeasts to wine quality. Hanseniaspora uvarum is one of the more represented non-Saccharomyces species onto grape berries and plays a critical role in ...
Matteo Chiara +2 more
exaly +4 more sources
Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters [PDF]
Food Chemistry: X, 2023 Hanseniaspora uvarum is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of H.
Zhong Zhang +6 more
doaj +4 more sources
The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines [PDF]
Frontiers in MicrobiologyNon-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts ...
Linbo Li +7 more
exaly +4 more sources
In Vitro Biological Control of Aspergillus flavus by Hanseniaspora opuntiae L479 and Hanseniaspora uvarum L793, Producers of Antifungal Volatile Organic Compounds [PDF]
Toxins, 2021 Aspergillus flavus is a toxigenic fungal colonizer of fruits and cereals and may produce one of the most important mycotoxins from a food safety perspective, aflatoxins.
Paula Tejero +5 more
doaj +5 more sources
Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field [PDF]
Scientific Reports, 2021 Drosophila suzukii flies cause economic losses to fruit crops globally. Previous work shows various Drosophila species are attracted to volatile metabolites produced by individual fruit associated yeast isolates, but fruits naturally harbour a rich ...
R. Jones +4 more
doaj +2 more sources
Hanseniaspora uvarum and Hanseniaspora opuntiae differ in their growth and in the production of volatile organic compounds in wine [PDF]
Applied Microbiology and BiotechnologyIn recent years, Hanseniaspora uvarum has been partially replaced in Slovenian vineyards by the thermotolerant and invasive Hanseniaspora opuntiae. The fermentation capacity of both Hanseniaspora species was evaluated based on CO₂ release in synthetic ...
Franc Čuš +2 more
doaj +2 more sources
Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines [PDF]
Molecules, 2022 Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H.
Mingzheng Huang +7 more
doaj +2 more sources
Differential attraction of drosophilids to banana baits inoculated with Saccharomyces cerevisiae and Hanseniaspora uvarum within a Neotropical forest remnant. [PDF]
PeerJ, 2017 Background. Yeasts are a necessary requisite in the diet of most Drosophila species that, in turn, may vector their dispersal in natural environments.
Batista MR +5 more
europepmc +6 more sources
Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria and Hanseniaspora uvarum [PDF]
Food Chemistry: XThis study examined the effects of co-fermentation with different lactic acid bacteria (LAB) strains and Hanseniaspora uvarum on the physicochemical properties, bioactivity, and volatile flavor components of citrus juice.
Qin Li +9 more
doaj +2 more sources