Results 41 to 50 of about 7,255,024 (307)

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

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

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

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

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

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

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

, 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   +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

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