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Impact of non-Saccharomyces yeasts on volatile thiols formation
, 2007 Zott, Katharina +5 more
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Biotechnology of non-Saccharomyces yeasts—the basidiomycetes
Applied Microbiology and Biotechnology, 2013Yeasts are the major producer of biotechnology products worldwide, exceeding production in capacity and economic revenues of other groups of industrial microorganisms. Yeasts have wide-ranging fundamental and industrial importance in scientific, food, medical, and agricultural disciplines (Fig. 1).
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Biotechnology of non-Saccharomyces yeasts—the ascomycetes
Applied Microbiology and Biotechnology, 2012Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues.
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Making natural sparkling wines with non-Saccharomyces yeasts
European Food Research and Technology, 2017The usage of alternative non-Saccharomyces yeasts might provide desirable characteristics to white and red sparkling wines. In this study, second fermentation in the bottle was carried out by Saccharomyces cerevisiae as control and two non-Saccharomyces species: Saccharomycodes ludwigii and Schizosaccharomyces pombe.
Nedret Neslihan Ivit +5 more
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Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity
Food Microbiology, 2016Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in recent years. However, most studies are limited to a small subset of strains and species.
Debra, Rossouw, Florian F, Bauer
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Studies on acetate ester production by non-Saccharomyces wine yeasts
International Journal of Food Microbiology, 2001A double coupling bioreactor system was used to fast screen yeast strains for the production of acetate esters. Eleven yeast strains were used belonging to the genera Candida, Hanseniaspora, Metschnikowia, Pichia, Schizosaccharomyces and Zygosacharomyces, mainly isolated from grapes and wine, and two wine Saccharomyces cerevisiae strains.
V, Rojas +3 more
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Influence of non-Saccharomyces yeasts on white dry wines [PDF]
, 2014 It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects.
Poulard, Alain +2 more
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Non-Saccharomyces Yeasts Lower Alcohol, Boost Wine Quality
Microbe Magazine, 2014The alcohol content of wine is creeping upward from about 12% to beyond 15%, a trend that oenophiles see as compromising quality and that has public health officials worrying more than ever about alcoholism. However, microbiology might provide a means for better controlling the ethanol genie within the bottle, so to speak, by substituting high-yielding
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