Results 41 to 50 of about 10,612,087 (294)

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

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

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, 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), S. Sharp (7639394), Inglis, Peter W., Louis, Edward J., Inglis, P. W., N. A. Kent (7675943), Peter W Inglis, Loney, Esther R., Kent, Nicholas A., Jane Mellor, Edward J Louis, Pryde, F. E., Louis, E. J., Loney Esther R, Inglis Peter W, E. R. Loney (7675934), Mellor, Jane, Fiona E Pryde, Sarah Sharp   +33 more
core   +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

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, Portu, J., López-Alfaro, I., Gutiérrez, A.R., Escribano-Viana, R.   +27 more
core   +1 more source

Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surface [PDF]

, 2021
: During spontaneous wine fermentations, most of the non-Saccharomyces yeasts present in grape musts show an early decline in their population. It was traditionally assumed that Saccharomyces cerevisiae (S.c.) prevalence was due to the higher resistance ...
Calvário, Joana, Eaton, Peter, Jorge Caldeira, Peter Eaton, Helena Albergaria, Silva, Nelly, Albergaria, Helena, Anjos Macedo, Joana Calvário, Almeida, M. Gabriela, Caldeira, Jorge, Nelly Silva, Macedo, Anjos L., Macedo, Anjos, M. Gabriela Almeida   +14 more
core   +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

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

Screening of Indigenous Non-Saccharomyces Yeast Strains with High β-D-Glucosidase Activity and Investigation of Their Fermentation Characteristics

Shipin gongye ke-ji
To investigate indigenous non-Saccharomyces yeast strains with high β-D-glucosidase activity and desirable fermentation characteristics, this study evaluated the enzymatic activity and environmental tolerance of non-Saccharomyces strains isolated from ...
Shuang HAN, Wentao GUO, Xiaoqin WANG, Wenwen CUI, Yuanhui ZHENG, Jinchen LI, Mengyao LIU, Baoguo SUN, Mingquan HUANG, Zhilei ZHOU, Nan MENG   +10 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