Dominance of non-Saccharomyces yeasts in artisanal mezcal fermentations [PDF]
MicrobiologyMezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour,
René Quezada +5 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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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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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
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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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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
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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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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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