Journal of the American Society of Brewing Chemists, 2022 Non-alcoholic beers have seen steady growth in recent years and are attracting customer interest. At the same time, consumer demand for non-alcoholic beers is rising.
Yvonne Methner +5 more
semanticscholar +1 more source
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 +5 more
doaj +1 more source
Populational analysis of Saccharomyces cerevisiae strains from different appellations of origin and grape varieties by microsatellite analysis. [PDF]
, 2008 The objective of the present study was to evaluate populational relationships among Saccharomyces cerevisiae strains isolated from some of the Portuguese most important grapevine varieties in different appellations of origin, using polymorphic ...
Ana C. Gomes +10 more
core +2 more sources
Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]
, 2018 Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel +2 more
core +1 more source
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source
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 +5 more
doaj +1 more source
Potential of non-Saccharomyces yeast to produce non-alcoholic beer.
FEMS Yeast Research, 2022 Recently, non-Saccharomyces yeast have become very popular in wine and beer fermentation. Their interesting abilities introduce novel aromatic profiles to the fermented product.
Peter Vaštík +5 more
semanticscholar +1 more source
Protective Yeasts Control V. anguillarum Pathogenicity and Modulate the Innate Immune Response of Challenged Zebrafish (Danio rerio) Larvae [PDF]
, 2016 Indexación: Web of ScienceWe investigated mechanisms involved in the protection of zebrafish (Danio rerio) larvae by two probiotic candidate yeasts, Debaryornyces hansenii 97 (Dh97) and Yarrowia Iypolitica 242 (YI242), against a Vibrio anguillarum ...
Caruffo, Mario +8 more
core +2 more sources
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 +2 more
doaj +1 more source
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
Foods, 2020 Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae.
Elliot S. Borren, B. Tian
semanticscholar +1 more source