Results 31 to 40 of about 10,228,992 (308)

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity

Frontiers in Microbiology, 2021
Non-Saccharomyces yeast with β-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P.
Tao Qin, Jing Liao, Yingyuan Zheng, Wenxia Zhang, Xiuyan Zhang   +4 more
doaj   +1 more source

Assimilation des stérols des stérols du milieu par les espèces de levures Saccharomyces et non-Saccharomyces

, 2021
International audienceSterols are essential components of the yeast membrane and their synthesis requires oxygen. Yet, Saccharomyces cerevisiae has developed the ability to take up sterols from the medium under anaerobiosis.
Tesnière, Catherine, Pradal, Martine, Legras, Jean-Luc   +2 more
core   +1 more source

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Frontiers in Microbiology, 2017
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre   +7 more
doaj   +1 more source

Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System

Fermentation, 2023
Comprehensive yeast strain characterization is an important issue for the wine industry as market demands require controlled production of distinctive high-quality wines.
Doreen Schober, Michael Wacker, Hans-Georg Schmarr, Ulrich Fischer   +3 more
doaj   +1 more source

Performance Evaluation of Non-Saccharomyces in Wine Production

South Asian Journal of Research in Microbiology, 2020
Wines with different tastes, aromas, colours and acceptability produced through the fermentative action of yeasts are consumed worldwide Several studies have centred on the use of Saccharomyces sp. as the choice yeast for fermentation due to its desirable characteristics; however, in recent years, researches are being focused on alternatives to ...
Awengi Alabere, Janet O. Williams, David N. Ogbonna   +2 more
openaire   +2 more sources

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Fermentation, 2020
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes ...
Nedret Neslihan Ivit, Rocco Longo, Belinda Kemp   +2 more
doaj   +1 more source

Effect of non-Saccharomyces on the quality of dry red wine [PDF]

Zhongguo niangzao
The wine brewed with grape from various production areas of Xinjiang has the problem of imbalanced sugar and acid in taste. Choosing to add non-Saccharomyces to regulate acidity is an improvement method. In this study, using fresh grape variety Hutai No.
WANG Qingyang, LUO Junxuan, YI Mingyue, ZHAI Yawei, YANG Yuning, WANG Wei, LI Xuewen, ZHAO Binbin
doaj   +1 more source

Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China

Frontiers in Microbiology, 2023
The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun, Yue Sun   +6 more
doaj   +1 more source

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

, 2018
Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida zeylanoides) and two mixed inoculum of T.
López-Alfaro, I. [0000-0002-6438-423X], Pilar Santamaría, López, R., Escribano-Viana, R. [0000-0002-5792-9457], López Martín, Rosa, Garijo, P. [0000-0003-0268-9414], Javier Portu, Gutiérrez, A.R. [0000-0002-2585-0576], López Alfaro, Isabel, Patrocinio Garijo, Portu, Javier, González-Arenzana, L. [0000-0001-5181-3173], Gutiérrez, Ana Rosa, Escribano-Viana, Rocío, Portu, J. [0000-0002-2879-2690], Ana Rosa Gutiérrez, González-Arenzana, L., Rocío Escribano-Viana, Lucía González-Arenzana, Rosa López, Garijo, P., Santamaría, P., Santamaría, Pilar, Isabel López-Alfaro   +23 more
core   +1 more source

Preliminary Study on Yeasts Associated with the Production of “Tostado”—a Traditional Sweet Wine from Galicia (NW Spain)

Frontiers in Bioscience-Elite
Background: Tostado is a traditional sweet wine from the Designations of Origins (DOs) of Ribeiro and Valdeorras in Galicia (NW Spain). The harvested grapes are air-dried and pressed to increase the concentrations of sugars, acids, and flavour compounds.
David Castrillo, Pilar Blanco
doaj   +1 more source