Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. [PDF]
Foods, 2023 Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during ...
López-Enríquez L +4 more
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Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer. [PDF]
FoodsIn recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast
Klimczak K +3 more
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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.
Ophélie Dutraive +5 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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Yeasts and wine acidity profile [PDF]
Journal of Central European Agriculture, 2020 Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties.
Ana-Marija Jagatić Korenika +3 more
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OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]
Romanian Journal of Horticulture, 2020 This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita +6 more
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Genome Sequencing, Assembly, and Characterization of Cyberlindnera rhodanensis J52 as a Non-Saccharomyces Yeast with Ester-Enhancing Potential. [PDF]
J Fungi (Basel)Shen Y, Tu Z, Tang L, Luo Y.
europepmc +3 more sources
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Molecules, 2021 Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties ...
M. Tufariello +6 more
semanticscholar +1 more source
Fermentation, 2021 About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others
R. Vejarano, Angie Gil-Calderón
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