Results 251 to 260 of about 10,612,087 (294)

I lieviti non Saccharomyces.

2022
l comparto vitivinicolo italiano rappresenta un’eccellenza riconosciuta a livello mondiale, e si è affermato nel tempo soprattutto per il netto miglioramento della qualità nella produzione. Molta parte di questo successo è dovuta alle nuove conoscenze acquisite in ambito microbiologico, poi trasferite nei processi di produzione e trasformazione ...
Mannazzu Ilaria, Domizio Paola
openaire   +1 more source

Effect of Sequential Inoculation With Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation, 2019
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement.
Santiago Benito, Doris Rauhut, Beata Beisert   +2 more
exaly   +2 more sources

Non-Saccharomyces yeasts in fermented beverages

Biotechnologies and Sustainable Development
Fermented beverages are drinks obtained through microbial fermentation and include both nonalcoholic products and widely consumed alcoholic beverages such as cider, beer, and wine. Their production is traditionally based on Saccharomyces cerevisiae strains, valued for their strong fermentative capacity and technological traits that ensure stable ...
Roman Golubi, Boris Morari, Silvia Nemteanu, Maria-Marcela Barbaros, Elena Albul   +4 more
openaire   +1 more source

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that
openaire   +2 more sources

Influence of non-Saccharomyces yeasts on white dry wines [PDF]

, 2014
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects.
Poulard, Alain, Pascari, Xenia, Gaina, Boris   +2 more
openaire   +1 more source

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Food Microbiology, 2016
Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in recent years. However, most studies are limited to a small subset of strains and species.
Debra, Rossouw, Florian F, Bauer
openaire   +2 more sources

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

Antonie van Leeuwenhoek, 2010
The apiculate yeasts are the species predominating the first stage of grape must alcoholic fermentation and are important for the production of desired volatile compounds. The aim of the present investigation was to establish a protocol for the enological selection of non-Saccharomyces strains directly isolated from a natural must fermentation during ...
De Benedictis M, Bleve G, Grieco F, Tristezza M, Tufariello M, Grieco F   +5 more
openaire   +3 more sources

Studies on acetate ester production by non-Saccharomyces wine yeasts

International Journal of Food Microbiology, 2001
A double coupling bioreactor system was used to fast screen yeast strains for the production of acetate esters. Eleven yeast strains were used belonging to the genera Candida, Hanseniaspora, Metschnikowia, Pichia, Schizosaccharomyces and Zygosacharomyces, mainly isolated from grapes and wine, and two wine Saccharomyces cerevisiae strains.
V, Rojas, J V, Gil, F, Piñaga, P, Manzanares   +3 more
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Selection of Distiller's Yeasts with Particular Respect to non-Saccharomyces Strains

Acta Biotechnologica, 1987
AbstractThe investigations demonstrate that in addition to Saccharomyces also strains Candida and Hansenula can be used for ethanol production. Their efficiences are at the standard level and the first phase of fermentation is considerably accelerated with results in suppression of bacterial contamination in cold mashing.
K. Laube, J. Wesenberg, P. Lietz
openaire   +1 more source

SO2 tolerance in non-Saccharomyces yeasts

2017
[ES] Tradicionalmente la tecnología enológica ha tratado de limitar el desarrollo de las levaduras no-Saccharomyces debido a la creencia de que ciertas especies pueden producir niveles altos de compuestos indeseables. Para conseguir este objetivo se han empleado dos estrategias: inoculación de los mostos con levaduras Saccharomyces cerevisiae ...
Gutiérrez, Ana Rosa, Santamaría, Pilar, González-Arenzana, L., Garijo, P., Berlanas, Carmen, López Alfaro, Isabel, López Martín, Rosa   +6 more
openaire   +1 more source