Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China [PDF]
Frontiers in Microbiology, 2023 The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li +6 more
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Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation [PDF]
BMC Microbiology, 2022 Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces.
Wahauwouélé Hermann Coulibaly +5 more
doaj +2 more sources
Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production [PDF]
Microbial Cell, 2018 Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S.
Esther Gamero-Sandemetrio +4 more
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Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains [PDF]
FoodsScreening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines.
Xiaoqing Zhang +6 more
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Enzyme Contribution of Non-Saccharomyces Yeasts to Wine Production [PDF]
, 2015 The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S ...
Sergi Maicas, José Juan Mateo
openalex +4 more sources
Non-conventional yeast species for lowering ethanol content of wines [PDF]
Frontiers in Microbiology, 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.
Maurizio eCiani +8 more
doaj +3 more sources
Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts. [PDF]
BMC Bioinformatics, 2023 Pettersen JP +3 more
europepmc +3 more sources
Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations. [PDF]
J Food SciMartins PMM +4 more
europepmc +3 more sources
Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine. [PDF]
FoodsBoban A +4 more
europepmc +3 more sources
Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages [PDF]
Ciência e Técnica Vitivinícola, 2023 Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds
Çelebi-Uzkuç Nesrin Merve +2 more
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