Results 41 to 50 of about 11,725 (203)

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

Molecules, 2017
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively.
Ángel Benito, Fernando Calderón, Santiago Benito   +2 more
doaj   +1 more source

Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

Applied Sciences, 2022
The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality.
Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso   +6 more
doaj   +1 more source

Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples

, 2023
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was
Matheus de Melo Carraro, Aline Alberti, Luiz Gustavo Lacerda, José Pedro Wojeicchowski, Maria Luísa Cerri, Ivo Mottin Demiate, Tatiane Aparecida Gomes, Alessandro Nogueira   +7 more
core   +1 more source

suitability of malolactic fermentation for the Cviček wine

Acta agriculturae Slovenica, 2013
Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which
openaire   +5 more sources

In Vitro Reassembly of the Malolactic Fermentation Pathway of Leuconostoc oenos (Oenococcus oeni) [PDF]

, 1996
The mechanism of metabolic energy generation by malolactic fermentation was studied with artificial membrane vesicles of Leuconostoc oenos (Oenococcus oeni). (Note that although L. oenos was recently reclassified as O.
San Romão, M.V.,, Poolman, Bert,, Loureiro Dias, Maria C.,, Capucho, Inácia,, Salema, Madalena,   +4 more
core  

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Elimination of acrolein from cider by addition of sulphur dioxide

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 6, Page 1254-1262, June 2026.
Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras, Andoni Zuriarrain‐Ocio, Juan Zuriarrain, Oier Etxebeste, Iñaki Berregi   +4 more
wiley   +1 more source

Avaliação da fermentação maloláctica em vinhos de altitude com bactérias ácido-lácticas autóctones selecionadas [PDF]

, 2015
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Programa de Pós-Graduação em Biotecnologia e Biociências, Florianópolis, 2015.A fermentação maloláctica (FML) é o processo bioquímico de descarboxilação do ...
Binati, Renato Leal
core  

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source