Results 31 to 40 of about 10,137,692 (321)
Shipin gongye ke-ji, 2023 To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ...
Xiang LÜ +3 more
doaj +1 more source
Journal of Fungi, 2022 This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora
Ahui Xu +7 more
semanticscholar +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +11 more sources
Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts
Fermentation, 2021 The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S.
Cristobal A. Onetto +2 more
doaj +1 more source
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 +8 more
doaj +1 more source
New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine
Fermentation, 2022 Non-Saccharomyces yeasts represent a very attractive alternative for the production of beers with superior sensory quality since they are able to enhance the flavour of beer.
Vanesa Postigo +3 more
semanticscholar +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 +10 more
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
Frontiers in Microbiology, 2022 Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in improving the aroma complexity of wines by releasing aroma compounds from glycosidic precursors during fermentation.
Pingping Gao +6 more
semanticscholar +1 more source
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation [PDF]
, 2016 Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years ...
Bovo, Barbara +7 more
core +2 more sources