Results 21 to 30 of about 10,612,087 (294)

Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]

Zhongguo niangzao
With the development of the economy, consumers' requirements for the flavor and quality of wine continue to increase, and the flavor substances of wine have gradually become a research hotspot.
ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo
doaj   +2 more sources

The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae

Fermentation
Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of ...
Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, Jesús B. Páez-Lerma   +5 more
doaj   +2 more sources

Dominance of non-<i>Saccharomyces</i> yeasts in artisanal mezcal fermentations. [PDF]

Microbiology (Reading)
Mezcal 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,
Quezada R, Kirchmayr M, Arellano-Plaza M, Morales JA, Morrissey JP, Gschaedler A.   +5 more
europepmc   +3 more sources

Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages [PDF]

, 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, Ellis, Edward, Kerr, Gerhard, Schenk, Benjamin, Schulz, Benjamin Schulz, Gerhard Schenk, Daniel Ellis, Edward Kerr   +7 more
core   +1 more source

Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation, 2021
In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the ...
Grazia Alberico, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano   +8 more
doaj   +1 more source

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]

, 2015
Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G., Oshoma, Cyprian E., Chris Powell, Du Chenyu, Louis, Edward, Chenyu Du, Oshoma Cyprian E., C. Powell (7643243), Cyprian E Oshoma, Greetham, Darren, C. Du (7643246), Darren Greetham, Trevor G Phister, Phister, Trevor, Edward John Louis (7604981), Phister Trevor G., Powell, Chris, Oshoma, Cyprian, Katherine A Smart, K. A. Smart (7630229), Louis, Edward J., T. G. Phister (7630223), Smart, Katherine A., Powell Chris, D. Greetham (7630211), Du, Chenyu, Smart, Katherine, Edward J Louis, Greetham Darren, Smart Katherine A., C. E. Oshoma (7643240), Louis Edward J.   +31 more
core   +2 more sources

Enzyme Contribution of Non-Saccharomyces Yeasts to Wine Production [PDF]

Universal Journal of Microbiology Research, 2015
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts which include members of the genera Rhodotorula, Pichia ...
Maicas i Prieto, Sergi, Mateo Tolosa, José Juan   +1 more
openaire   +2 more sources

Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine

Brazilian Archives of Biology and Technology, 2007
The goal of this work was to select strains of fermentation yeasts and test them in a small-scale production of " umbu" fruit wine. The fruits were collected in N. Sra da Glória city in Sergipe, Brazil.
Dângelly Lins Figuerôa Martins de Melo, Flávia Cristiana Santos, Antônio Marcio Barbosa Junior, Patrícia Oliveira Santos, Marcelo Augusto Gutiérrez Carnelossi, Rita de Cássia Trindade   +5 more
doaj   +1 more source

Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing

BIO Web of Conferences, 2023
The use of unconventional yeasts, also called non-Saccharomyces yeasts, is a hot topic in current enology due to the improvement that can be produced in the sensory profile during fermentation.
Morata Antonio, Escott Carlos, Vaquero Cristian, del Fresno Juan Manuel, Guamis Buenaventura, Loira Iris, Bañuelos María Antonia, Palomero Felipe, López Carmen, González Carmen, Lepe Jose Antonio Suárez   +10 more
doaj   +1 more source

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar [PDF]

Frontiers in Microbiology, 2016
Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations ...
Grangeteau, Cédric, Gerhards, Daniel, von Wallbrunn, Christian, Alexandre, Hervé, Rousseaux, Sandrine, Guilloux-Benatier, Michèle   +5 more
openaire   +4 more sources