Results 11 to 20 of about 10,137,692 (321)
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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Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
Beverages, 2022 Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of ...
Daniel J. Ellis +3 more
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Foods, 2022 The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products.
Vanesa Postigo +3 more
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Frontiers in Microbiology, 2022 To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially ...
Rui-Rui Li +10 more
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Frontiers in Microbiology, 2016 It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
Beatriz ePadilla +3 more
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Fermentation, 2020 Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes ...
Nedret Neslihan Ivit +2 more
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Scientific Reports, 2021 Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub ...
Yue Zhao +7 more
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The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Fermentation, 2019 In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the ...
Ángel Benito +2 more
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The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. [PDF]
Microorganisms, 2023 Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by ...
Maicas S, Mateo JJ.
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Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae. [PDF]
Foods, 2023 Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts ...
Wu Y +8 more
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