Results 51 to 60 of about 10,137,692 (321)

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

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

Genome Sequence of the Native Apiculate Wine Yeast Hanseniaspora vineae T02/19AF [PDF]

, 2014
The use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. Here we report the first genome of a yeast strain native to Uruguay, Hanseniaspora vineae T02/19AF, which has ...
Aguilar, Pablo S., Berná, Luisa, Camesasca, Laura, Carrau, Francisco, Gaggero, Carina, Giorello, Facundo M., Greif, Gonzalo, Medina, Karina, Robello, Carlos, Salzman, Valentina   +9 more
core   +1 more source

Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]

, 2018
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci, Benito, Bisson, Bozkurt, Cabras, Calvo-Garrido, Ciani, Ciani, Collazo, Comitini, Covarelli, Escribano, Fleet, Gobbi, Guzzon, Henderson, Janisiewicz, Jaspers, Kapsopoulou, Kapsopoulou, Komárek, Leroch, Nadai, Nally, Nally, Nally, Nesci, Parish, Penna, Ponsone, Ponsone, Rojas, Schutz, Stanley, Ubeda   +34 more
core   +1 more source

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Microorganisms, 2020
Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality.
Helena Roca-Mesa, Sonia Sendra, A. Mas, Gemma Beltran, M. Torija   +4 more
semanticscholar   +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

Quantifying the complexities of Saccharomyces cerevisiae's ecosystem engineering via fermentation [PDF]

, 2008
The theory of niche construction suggests that organisms may engineer environments via their activities. Despite the potential of this phenomenon being realized by Darwin, the capability of niche construction to generally unite ecological and ...
Altschul S. F., Fleet G. H., Heard G. M., Matthew R. Goddard, Perez-Nevado F., Salamini F., Williams L. A., Xufre A.   +7 more
core   +1 more source

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation

Foods, 2022
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential ...
Doris Delač Salopek, I. Horvat, Ana Hranilović, T. Plavša, S. Radeka, Igor Pasković, I. Lukić   +6 more
semanticscholar   +1 more source

Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

Fermentation, 2022
Biological ageing is an essential process for obtaining some distinctive Sherry wines, such as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the appearance of a biofilm on the surface of the wine called “veil of flor ...
M. Ruiz-Muñoz, M. Hernández-Fernández, G. Cordero-Bueso, Sergio Martínez-Verdugo, F. Pérez, J. Cantoral   +5 more
semanticscholar   +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