Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations [PDF]
, 2020 Denisa D. Mateus +4 more
openalex +1 more source
Interactions between Saccharomyces cerevisiae and Hanseniaspora guilliermondii: cell-cell contact mechanism [PDF]
, 2013 Several studies have shown that the early death of non-Saccharomyces during wine fermentations are due to yeast-yeast interactions induced by Saccharomyces cerevisiae (Sc) through different mechanisms such as growth arrest mediated by a cell-cell contact
Albergaria, Helena +3 more
core
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains [PDF]
, 2012 In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars.
FRANCESCA, Nicola +4 more
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Bio‐based ethyl lactate (EL) can replace several fossil‐derived products owing to its low toxicity, high solvent functionality, and environmental advantages. This study assesses the techno‐economic viability and greenhouse gas (GHG) reduction potential of producing EL from sugarcane A‐molasses and lignocelluloses in an energy self‐sufficient ...
Motshamonyane J. Phasha +2 more
wiley +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The study identified process development priorities toward the feasible production of five value‐added biochemicals in a sugarcane biorefinery based on achievable bioconversion performances. Multiple process scenarios using A‐molasses as feedstock were simulated in Aspen Plus® via direct microbial conversions.
Manasseh K. Sikazwe +2 more
wiley +1 more source
Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]
Zhongguo niangzaoAroma is one of the important sensory qualities of fruit wine. Compared with single fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae can produce more aroma components, which has a positive effect on improving the aroma quality of ...
SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie
doaj +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Co‐fermentation of hexoses and pentoses from plant biomass to ethanol is a strategy to increase ethanol production from lignocellulosic materials and add value to residues from agroindustrial chains. The macauba (Acrocomia aculeata) is an oleaginous palm‐tree species considered to contribute to development in some regions of Brazil.
Filipe Soares de Freitas +7 more
wiley +1 more source
Valorization of paper sludge for bioethanol and biogas production
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This study evaluated the physicochemical properties and bioenergy potential of three distinct paper sludges: virgin pulp sludge (VP‐PS), corrugated cardboard sludge (CR‐PS), and tissue and printing paper sludge (TPR‐PS). From the experimental runs, VP‐PS exhibited the highest ethanol yield (46.8 ± 3.7 g L−1, 87.4% conversion), which can be ...
Anné Williams +5 more
wiley +1 more source
Combined use of Wallerstein and Zygosaccharomyces bailii modified differential media to isolate yeasts for the controlled reduction of volatile acidity of grape musts and wines [PDF]
, 2015 The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Winemakers have been using a refermentation process to lower the concentration of acetic acid of wines with high volatile acidity ...
Amaral, C. +4 more
core
Non-Saccharomyces yeast probiotics: revealing relevance and potential.
FEMS Yeast Research, 2023 Silvia Cristina Vergara Alvarez +5 more
semanticscholar +1 more source