Results 21 to 30 of about 3,415 (192)

Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain. [PDF]

J Food Sci Technol, 2022
The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge for the starting process due to winery-resident strains, especially with regard to industrial-scale fermentations.
Rompkovksi C, Agustini BC, Deffert F, Stadtlober MGA, Brand D, da Silva GA, Bonfim TMB.   +6 more
europepmc   +3 more sources

The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum. [PDF]

Int J Mol Sci
Hanseniaspora uvarum is the predominant yeast species in the majority of wine fermentations, which has only recently become amenable to directed genetic manipulation. The genetics and metabolism of H. uvarum have been poorly studied as compared to other yeasts of biotechnological importance.
Heinisch JJ, Murra A, Fernández Murillo L, Schmitz HP.   +3 more
europepmc   +3 more sources

Non-conventional yeast species for lowering ethanol content of wines [PDF]

, 2016
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Aceituno, Alexander, Alexandre, Alonso, Alston, Alston, Anfang, Arneborg, Barbosa, Barnett, Barwald, Belda, Belda, Bely, Bindon, Branco, Cadière, Cambon, Canonico, Cheraiti, Ciani, Ciani, Ciani, Ciani, Ciani, Ciani, Ciani, Ciani, Ciani, Comitini, Contreras, Contreras, Contreras, Coulter, de Deken, Di Maio, Domizio, Domizio, Eglinton, Ehsani, Erten, Escudero, Ferraro, Fischer, Fleet, Fornairon-Bonnefond, Fornairon-Bonnefond, Frost, Gambuti, Gancedo, García-Martín, Gil, Giovanelli, Giudici, Gobbi, Gobbi, Gonzalez, Grant, Harbertson, Heard, Holzer, Hu, Jansen, Jolly, Jolly, Jones, Kemsawasd, Kishimoto, Konig, Kontoudakis, Kurtzman, Kutyna, Kutyna, Lage, Lambrechts, Lopes, MacAvoy, Magyar, Martinez de Toda, Masneuf-Pomarede, Masneuf-Pomarede, Medina, Medina, Meillon, Meillon, Mendez-Costabel, Michnick, Milanovic, Mira de Orduña, Morales, Muller-Thurgau, Oro, Otterstedt, Papini, Pickering, Piskur, Poni, Pretorius, Pronk, Quirós, Remize, Remize, Renouf, Ribéreau-Gayon, Robinson, Rodrigues, Rojas, Rojas, Romano, Romano, Sadoudi, Saliba, Salmon, Schmidtke, Sipiczki, Smith, Swiegers, Symons, Teissedre, Tofalo, Valero, Varela, Varela, Viana, Wang   +124 more
core   +10 more sources

PCR-based gene targeting in Hanseniaspora uvarum

FEMS Yeast Research, 2023
Abstract Lack of gene-function analyses tools limits studying the biology of Hanseniaspora uvarum, one of the most abundant yeasts on grapes and in must. We investigated a rapid PCR-based gene targeting approach for one-step gene replacement in this diploid yeast.
Jennifer Badura, Niël van Wyk, Kerstin Zimmer, Isak S Pretorius, Christian von Wallbrunn, Jürgen Wendland   +5 more
openaire   +2 more sources

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts

Microorganisms, 2022
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in ...
Jennifer Badura, Marko Medić, Niël van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn   +8 more
doaj   +1 more source

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications [PDF]

Food Control, 2011
This work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation with H.
Moreira, N., Pina, C., Mendes, F., Couto, J.A., Hogg, T., Vasconcelos, I.   +5 more
openaire   +3 more sources

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage. [PDF]

Food Sci Nutr, 2019
AbstractVolatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (Fragaria ananassa). By GC‐MS assays, VOCs of Hanseniaspora uvarum (H. uvarum) fumigated strawberry fruit showed increased contents of methyl caproate (5.8%), methyl octanoate (5.1%), and ...
Wang L, Dou G, Guo H, Zhang Q, Qin X, Yu W, Jiang C, Xiao H.   +7 more
europepmc   +5 more sources

Association between Grape Yeast Communities and the Vineyard Ecosystems [PDF]

, 2017
The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin ...
A a Nisiotou, A Barata, A Capece, A Clavijo, A Martini, A Rementeria, A Versavaud, AG Cordente, B Bhadra, B Bovo, B Brežná, B Esteve-Zarzoso, BMA Amerine, C Martínez, CA Lopes, CA Medeiros, Célia Pais, D Schuller, D Schuller, DI Jackson, Dorit Schuller, E Di Maro, E Li, E Longo, E Ocon, E Valero, E Valero, ES King, F Comitini, F Sanger, F Sanger, F Vezinhet, G Beltran, G Cordero-Bueso, G Cordero-Bueso, G Rosini, GH Fleet, GH Fleet, GH Fleet, HH Sun, HY Zhang, I Zarraonaindia, IS Pretorius, IS Pretorius, J Drumonde-Neves, J Drumonde-Neves, J Drumonde-Neves, J Oliva, JH Swiegers, JH Swiegers, JM Clemente-Jimenez, João Drumonde-Neves, KE Hyma, KR Clarke, KS Howell, L Settanni, LF Bisson, Luca Cocolin, M Ciani, M Ciani, M Ciani, M Combina, M Combina, M Sinigaglia, MA Baffi, ME Parish, ME Setati, MG Lambrechts, MJ de La Torres, MJ Torija, MO Assis, N a Bokulich, N Anfang, N Cadez, NP Jolly, NP Jolly, P Cabras, P Chavan, P Raspor, P Romano, R Franco-Duarte, R Tofalo, RC Calhelha, RE Subden, Ricardo Franco-Duarte, S-S Li, SF Altschul, SS Gonzalez, Teresa Lima, TZ Ahavi, V Gayevskiy, V Milanović, V Pramateftaki P, W Khan, Ø Hammer   +94 more
core   +11 more sources

Screening of Hanseniaspora Strains for the Production of Enzymes with Potential Interest for Winemaking [PDF]

, 2015
Some non-Saccharomyces yeasts, including Hanseniaspora, participate in the first stages of wine fermentation. Besides their importance in the wine production process some of these yeasts have been described to be potential producers of hydrolytic enzymes
Arévalo, Bujdosó, Cadez, Guillamón, Gunata, Kurtzman, López, Medina, Mendoza, Paraggio, Suarez, Ugliano   +11 more
core   +2 more sources

Influence des produits de traitement de la vigne sur la microflore levurienne (*)

OENO One, 1976
Parmi les produits de traitement essayés à la vigne en 1975, c'est l'Euparène qui modifie le plus profondément la flore des levures. Pendant les 17 jours de contrôle de la fermentation, cette flore a été composée, en présence d'Euparène, de 57 p.
Simone Sapis-domercq, Alain Bertrand, Françoise Mur, Ch. Sarre   +3 more
doaj   +1 more source