Results 261 to 270 of about 155,969 (299)

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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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
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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, Javier Ruiz, Ignacio Belda, Florian Kiene, Beata Beisert, Eva Navascués, Domingo Marquina, Fernando Calderón, Antonio Santos, Doris Rauhut   +9 more
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Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts.

Antonie van Leeuwenhoek, 1997
A total of 78 strains of non-Saccharomyces yeasts were isolated: 30 strains of Kloeckera apiculata, 20 of Candida stellata, 8 of Candida valida and 20 of Zygosaccharomyces fermentati. The diversity of yeast species and strains was monitored by determining the formation of secondary products of fermentation, such as acetaldehyde, ethyl acetate and ...
P, Romano, G, Suzzi, P, Domizio, F, Fatichenti   +3 more
openaire   +1 more source

Non-Saccharomyces Yeasts Lower Alcohol, Boost Wine Quality

Microbe Magazine, 2014
The alcohol content of wine is creeping upward from about 12% to beyond 15%, a trend that oenophiles see as compromising quality and that has public health officials worrying more than ever about alcoholism. However, microbiology might provide a means for better controlling the ethanol genie within the bottle, so to speak, by substituting high-yielding
openaire   +1 more source

Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome

Talanta
Understanding the contribution of new natural sources of antioxidant compounds to the stability of wines is of great interest in a context of reduction of sulfites. Here, we investigated the antioxidant potential of selected inactivated non-Saccharomyces yeast (INSY) along with related chemical fingerprints, using combined untargeted UHPLC-Q-ToF MS and
Bahut, Florian, Sieczkowski, Nathalie, Schneider, Rémi, Gougeon, Régis, Nikolantonaki, Maria   +4 more
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Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

Food Research International, 2016
With the advances in the production of beer worldwide, more challenges arise each year in the search for new approaches to the development of distinctive beverages. Attempts to obtain products with more complex sensory characteristics have led experts and brewers to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts that may provide a
Rafael Felipe Basso, André Ricardo Alcarde, Cauré Barbosa Portugal   +2 more
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Μελέτη της αλκοολικής ζύμωσης με χρήση ζυμών non-Saccharomyces

2022
Η μπίρα είναι ένα μοναδικό προϊόν με ιδιαίτερα οργανοληπτικά χαρακτηριστικά, η οποία αποτελείται από τέσσερα βασικά συστατικά: το νερό, τη βύνη, το λυκίσκο και τη ζύμη. Η απαίτηση για μαζική παραγωγή της, οδήγησε στην επιλογή και τη χρήση συγκεκριμένων στελεχών Saccharomyces, τα οποία εμφανίζουν υψηλή αποδοτικότητα, χωρίς ωστόσο να προσφέρουν ...
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Non-Saccharomyces (and Bacteria) Yeasts That Produce Ethanol

2017
In excess of a thousand unique yeast species have been identified, and many of them have been characterized (to a lesser or greater extent). Ninety percent (and more) of the fermentation ethanol produced globally employs species of the genus Saccharomyces (predominantly S. cerevisiae and S. pastorianus). However, there are a number of non-Saccharomyces
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Bozcaada üzüm çeşitleri üzerinde Non-Saccharomyces mayaların dağılımı

2012
The aim of this study was to investigate the yeast population density and diversity on ten different grape varieties cultivated in three vineyard regions of Bozcaada. Grape samples were collected between September and October in 2009 vintage. A total of 227 non-Saccharomyces yeast isolates from 12 grape samples were identified by using API ID32c system.
Turgut Genç, Tülay, Çıldır, İlknur N.   +1 more
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