Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts
Fermentation, 2021 The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S.
Cristobal A. Onetto +2 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
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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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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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SELECTION OF AUTOCHTHONOUS SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY [PDF]
Romanian Journal of Horticulture, 2020 The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production.
E. Brȋnduşe +4 more
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Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization [PDF]
Ciência e Técnica Vitivinícola, 2020 The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico.
Barragán-Castillo Yamile M. +4 more
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Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking
Frontiers in Bioscience-Elite, 2023 Background: The vineyard is a great reservoir of autochthonous yeast strains whose composition is defined by different regional (edaphology, orography or climatology) and anthropological factors (cultivation systems or cultural practices).
David Castrillo, Pilar Blanco
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Yeasts and wine acidity profile [PDF]
Journal of Central European Agriculture, 2020 Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties.
Ana-Marija Jagatić Korenika +3 more
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OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]
Romanian Journal of Horticulture, 2020 This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita +6 more
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Shipin gongye ke-ji, 2023 To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ...
Xiang LÜ +3 more
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