Results 41 to 50 of about 155,969 (299)

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

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

Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]

, 2006
Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G., Keerthipala, A. P., Walker, G. M.   +2 more
core   +3 more sources

Screening of enzymatic activities within different enological non-Saccharomyces yeasts [PDF]

Journal of Food Science and Technology, 2017
Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 ...
Escribano, R., González-Arenzana, L., Garijo, P., Berlanas, C., López-Alfaro, I., López, R., Gutiérrez, A.R., Santamaría, P.   +7 more
openaire   +5 more sources

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

Influence of sodium chloride on wine yeast fermentation performance [PDF]

, 2010
This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna, Kanelis, Tasos, Logothetis, Stilianos, Nerantzis, Elias T., Panagiotis, Tataridis, Walker, Graeme   +5 more
core   +3 more sources

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

Frontiers in Microbiology, 2022
To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially ...
Rui-Rui Li, Meng Xu, Jia Zheng, Yan-Jun Liu, Chun-Hong Sun, Huan Wang, Xue-Wu Guo, Dong-Guang Xiao, Xiao-Le Wu, Ye-Fu Chen, Ye-Fu Chen   +10 more
doaj   +1 more source

Phosphatidylinositol 4‐kinase as a target of pathogens—friend or foe?

FEBS Letters, EarlyView.
This graphical summary illustrates the roles of phosphatidylinositol 4‐kinases (PI4Ks). PI4Ks regulate key cellular processes and can be hijacked by pathogens, such as viruses, bacteria and parasites, to support their intracellular replication. Their dual role as essential host enzymes and pathogen cofactors makes them promising drug targets.
Ana C. Mendes, Guilherme M. Azevedo, Amanda P. Barcellos, Diana Bahia   +3 more
wiley   +1 more source

Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]

Zhongguo niangzao
With the development of the economy, consumers' requirements for the flavor and quality of wine continue to increase, and the flavor substances of wine have gradually become a research hotspot.
ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo
doaj   +1 more source

Controlled vocabularies in bioinformatics: A case study in the Gene Ontology [PDF]

, 2004
The automatic integration of information resources in the life sciences is one of the most challenging goals facing biomedical informatics today. Controlled vocabularies have played an important role in realizing this goal, by making it possible to draw ...
Anand Kumar, Bada, Barry Smith, Gene Ontology Consortium, Grenon, Hahn, Kumar, Ogren, Schulz, Smith, Smith, Smith   +11 more
core   +1 more source