Results 11 to 20 of about 121,600 (261)

Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity

Frontiers in Microbiology, 2016
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
Beatriz ePadilla, José Vicente Gil, José Vicente Gil, Paloma eManzanares   +3 more
doaj   +3 more sources

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   +3 more sources

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Kvasný průmysl, 2016
Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and production may contribute to the formation of interesting fl avor attributes.
Tatiana Kochláňová, David Kij, Jana Kopecká, Petra Kubizniaková, Dagmar Matoulková   +4 more
doaj   +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

Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

Scientific Reports, 2021
Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub ...
Yue Zhao, Qingyang Sun, Shusheng Zhu, Fei Du, Ruzhi Mao, Lijing Liu, Bin Tian, Yifan Zhu   +7 more
doaj   +1 more source

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation, 2018
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and ...
Nedret Neslihan Ivit, Belinda Kemp
doaj   +1 more source

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms, 2020
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine.
Lanlan Hu, Rui Liu, Xiaohong Wang, Xiuyan Zhang   +3 more
doaj   +1 more source

New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine

Fermentation, 2022
Non-Saccharomyces yeasts represent a very attractive alternative for the production of beers with superior sensory quality since they are able to enhance the flavour of beer.
Vanesa Postigo, Ana Sánchez, Juan Mariano Cabellos, Teresa Arroyo   +3 more
doaj   +1 more source

Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production

Microbial Cell, 2018
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S.
Esther Gamero-Sandemetrio, Lucía Payá-Tormo, Rocío Gómez-Pastor, Agustín Aranda, Emilia Matallana   +4 more
doaj   +1 more source

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2020
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae.
Elliot Borren, Bin Tian
doaj   +1 more source