Results 21 to 30 of about 10,228,992 (308)

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

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]

, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Bellon, J., Dimitra L. Capone (403567), Dimitra L. Capone, Paul J. Chambers, Chambers Paul J., Capone, D., Dimitra L Capone, Schmid, F., Jennifer R. Bellon (403565), Barbara L. Dunn (403568), Paul J. Chambers (175234), Dunn Barbara L., Jennifer R Bellon, Frank Schmid, Capone Dimitra L., Barbara L. Dunn, Dunn, B., Barbara L Dunn, Jennifer R. Bellon, Frank Schmid (403566), Schmid Frank, Paul J Chambers, Bellon Jennifer R., Chambers, P.   +23 more
core   +2 more sources

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

Production and characterisation of non-alcoholic beer using special yeast

Kvasný průmysl, 2020
Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and ...
Peter Vaštík, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik   +5 more
doaj   +1 more source

The Life of Non-Saccharomyces Yeasts in Wine

, 2023
Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide.
Sergi Maicas, José Juan Mateo
openaire   +1 more source

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [PDF]

, 2011
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core   +1 more source

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Czech Journal of Food Sciences, 2017
The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can ...
Franc Čuš, Polona Zabukovec, Hans-Josef Schroers   +2 more
doaj   +1 more source

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Foods, 2022
The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products.
Vanesa Postigo, Paula Sanz, Margarita García, Teresa Arroyo   +3 more
doaj   +1 more source

Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity

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, José Vicente Gil, José Vicente Gil, Paloma eManzanares   +3 more
doaj   +1 more source

Repressive and non-repressive chromatin at native telomeres in Saccharomyces cerevisiae [PDF]

, 2009
Background In Saccharomyces cerevisiae genes that are located close to a telomere can become transcriptionally repressed by an epigenetic process known as telomere position effect.
Esther R Loney, Pryde, Fiona E., Louis Edward J, Pryde, FE, F. E. Pryde (7675940), Mellor, J., P. W. Inglis (7675937), Nicholas A Kent, J. Mellor (27566), Pryde Fiona E, Mellor Jane, Sharp Sarah, Kent Nicholas A, Loney, E. R., Sharp, Sarah, Sharp, S., Edward John Louis (7604981), Sharp, S, Kent, NA, S. Sharp (7639394), Inglis, Peter W., Louis, Edward J., Inglis, P. W., Inglis, PW, N. A. Kent (7675943), Peter W Inglis, Loney, Esther R., Kent, Nicholas A., Jane Mellor, Mellor, J, Edward J Louis, Pryde, F. E., Louis, E. J., Loney Esther R, Inglis Peter W, Loney, ER, Louis, EJ, E. R. Loney (7675934), Mellor, Jane, Fiona E Pryde, Sarah Sharp   +40 more
core   +1 more source