Results 61 to 70 of about 10,137,692 (321)

Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing [PDF]

, 2013
Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the ...
Kanelis Anastasios, Logotetis Stilianos, Nerancis Elias, Tataridis Panagiotis   +3 more
core   +1 more source

Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

Fermentation
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth ...
M. C. Martín, L. P. Prendes, V. Morata, M. Merín   +3 more
semanticscholar   +1 more source

Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.

FEMS Yeast Research, 2021
Non-Saccharomyces yeast species are nowadays recognized for their impact in wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine ...
J. Drumonde-Neves, T. Fernandes, T. Lima, C. Pais, R. Franco-Duarte   +4 more
semanticscholar   +1 more source

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

Frontiers in Microbiology, 2018
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego   +3 more
doaj   +1 more source

Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island [PDF]

, 2016
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal ...
Barata, Barata, Caridi, Ciani, EFSA, European Food Safety Authority, Esteve-Zarzoso, Fonseca, Fowell, Francesca, Granchi, Jatmiko, Jolly, Jolly, Kourkoutas, Kurtzman, Kurtzman, Lachance, Li, Lu, Luna-Solano, Merín, Nickerson, Nisiotou, Nisiotou, O'Donnell, Pallmann, Papon, Rauhut, Romancino, Romeo, Scanes, Steensels, Stefanini, Strauss, Valero, Villa-Carvajal, White   +36 more
core   +1 more source

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules, 2021
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines.
A. Morata, I. Loira, C. González, C. Escott   +3 more
semanticscholar   +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

Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

Journal of the American Society of Brewing Chemists, 2019
The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in the past years and is forecasted to keep growing. However, NABLAB has organoleptic issues and lacks acceptance from many consumers.
Konstantin Bellut, E. Arendt
semanticscholar   +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