Results 11 to 20 of about 10,612,087 (294)
Enological Repercussions of Non-Saccharomyces Species [PDF]
Fermentation, 2019 From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid.
Agustín Aranda, Aranda, Agustín
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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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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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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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Enological Repercussions of Non-Saccharomyces Species 3.0
Fermentation, 2022 The use of non-Saccharomyces in wine production has increased steadily since the commercial introduction of the first non-Saccharomyces strains produced as dry active yeasts at the beginning of the century by CHR Hansen and Lallemand (2004–2007) [...]
Antonio Morata
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Application of Non-Saccharomyces Yeasts in Wine Production
, 2019 In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp.
Santiago Benito +9 more
openaire +2 more sources
BIO Web of Conferences, 2016 Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools.
Mestre María Victoria +5 more
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Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation [PDF]
Frontiers in Microbiology, 2018 This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda +3 more
doaj +4 more sources
The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality [PDF]
South African Journal of Enology and Viticulture, 2003 Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation. Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e.
Jolly, N. P. +2 more
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Non-Saccharomyces yeasts and their importance in the brewing industry. Part II [PDF]
Kvasný průmysl, 2016 Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and production may contribute to the formation of interesting fl avor attributes.
Tatiana Kochláňová +4 more
doaj +2 more sources