Results 81 to 90 of about 11,725 (203)

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Taillandier, Patricia, Serra, Audrey, Patricia Taillandier, Audrey Serra, Strehaiano, Pierre, Pierre Strehaiano   +5 more
core   +1 more source

Opinion of the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) on defining pathogenic strains of Shiga toxin‐producing Escherichia coli

Food Risk Assess Europe, Volume 3, Issue 3, July 2025.
ABSTRACT Shiga toxin‐producing Escherichia coli (STEC) are pathogenic E. coli strains that have been associated with a wide range of human clinical illness ranging from mild diarrhoea to bloody diarrhoea (BD) and haemolytic uremic syndrome (HUS). In its opinion of 18 May 2017, the French Agency for Food, Environmental and Occupational Health and Safety
Philippe Fravalo, Frédéric Auvray, Mickaël Boni, Frédéric Borges, Gilles Bornert, Frédéric Carlin, Catherine Chubilleau, Monika Coton, Georges Daube, Noémie Desriac, Florence Dubois‐Brissonnet, Michel Federighi, Michel Gautier, Michèle Gourmelon, Sandrine Guillou, Stéphane Guyot, Didier Hilaire, Nathalie Jourdan‐da Silva, Claire Le Henaff‐Le Marrec, Sandra Martin‐Latil, Jeanne‐Marie Membré, Eric Oswald, Nadia Oulahal, Pascal Piveteau, Sabine Schorr‐Galindo, Régine Talon, Isabelle Villena, Aurélie Cointe, Mickael Desvaux, Gabrielle Jones, Patricia Mariani‐Kurdjian, Frédérique Audiat‐Perrin, Laurent Guillier, Pauline Kooh   +33 more
wiley   +1 more source

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Brazilian Archives of Biology and Technology, 2013
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni.
Leila Roseli Dierings, Cíntia Maia Braga, Karolline Marques da Silva, Gilvan Wosiacki, Alessandro Nogueira   +4 more
doaj   +1 more source

Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines

This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitosan, Estaan (a ...
Bozena Prusova, Michal Kumsta, Mojmir Baron, Josef Licek, Jiri Sochor   +4 more
core   +1 more source

Electrochemical Detection of Histamine in Red Wine Using CB[7] Modified Electrodes

ChemElectroChem, Volume 12, Issue 10, May 24, 2025.
An electrochemical sensor for the detection of biogenic amines is demonstrated, as a layer by layer assembly of semi‐conductive polymer and cucurbiturils (CB[7]) at the surface of a conventional glassy carbon electrode (GCE). This electrochemical sensor is a promising tool for the determination of histamine in commercial red wine samples, with ...
Andisiwe Ngwekazi, Christopher Arendse, Priscilla Baker   +2 more
wiley   +1 more source

Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes

Foods
The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures.
Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia, Wendy Franco   +5 more
doaj   +1 more source

Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type.

PLoS ONE, 2018
The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of "sobretablas" wines during biological aging, which leads to the origin of special or rare "palo cortado" wines ...
Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha   +3 more
doaj   +1 more source

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Fermentation, 2018
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms.
Donatella Restuccia, Monica Rosa Loizzo, Umile Gianfranco Spizzirri   +2 more
doaj   +1 more source

Control of Malolactic Fermentation in Wine. A Review

South African Journal of Enology & Viticulture, 2017
Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and is mainly driven by Oenococcus oeni.  Uncontrolled MLF, especially in wines with a high pH, which are typical of warmer viticultural regions, may render the wine ...
Bauer, R., Dicks, L. M. T.
openaire   +3 more sources

Metabolic analysis of S. cerevisiae strains engineered for malolactic fermentation

, 1997
A complete malolactic fermentation was achieved using Saccharomyces cerevisiae strains coexpressing the genes mleS and mae1 coding for the Lactococcus lactis malolactic enzyme and the Schizosaccharomyces pombe malate permease under the control of yeast ...
S Dequin, Ansanay, V, Dulau, L., Camarasa, Carole, Dulau, L, Bony, M, P Barre, M Bony, V Ansanay, Dequin, S, F Bidart, Bidart, F., Dequin, Sylvie, S., Camarasa, C, Barre, P, Bony, Muriel, Barre, P., C Camarasa, L Dulau, Ansanay-Galeote, Virginie, Bidart, F   +20 more
core   +1 more source