Results 21 to 30 of about 121,600 (261)

Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation, 2021
The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S.
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt   +2 more
doaj   +1 more source

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Fermentation, 2017
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.
Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly   +5 more
doaj   +1 more source

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

Zbornik Matice Srpske za Prirodne Nauke, 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 ...
Tataridis Panagiotis, Kanelis Anastasios, Logotetis Stilianos, Nerancis Elias   +3 more
doaj   +1 more source

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

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Frontiers in Bioengineering and Biotechnology, 2018
Natural alcoholic fermentation is initiated by a diverse population of several non-Saccharomyces yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly Saccharomyces cerevisiae.
Bahareh Bagheri, Paolo Zambelli, Ileana Vigentini, Florian Franz Bauer, Mathabatha Evodia Setati   +4 more
doaj   +1 more source

Directed metabolomic approaches for the characterization and development of new yeast strains

BIO Web of Conferences, 2015
Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality.
Belda Ignacio, Benito Santiago, Ruiz Javier, Conchillo Lorena B., Alonso Alejandro, Marquina Domingo, Calderón Fernando, Navascués Eva, Santos Antonio   +8 more
doaj   +1 more source

Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing [PDF]

Zhongguo niangzao
Yeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways.
FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao
doaj   +1 more source

Non-conventional yeast species for lowering ethanol content of wines

Frontiers in Microbiology, 2016
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani, Pilar eMorales, Francesca eComitini, Jordi eTronchoni, Laura eCanonico, Jose A Curiel, Lucia eOro, Alda J Rodrigues, Ramon eGonzalez   +8 more
doaj   +1 more source

Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing

BIO Web of Conferences, 2023
The use of unconventional yeasts, also called non-Saccharomyces yeasts, is a hot topic in current enology due to the improvement that can be produced in the sensory profile during fermentation.
Morata Antonio, Escott Carlos, Vaquero Cristian, del Fresno Juan Manuel, Guamis Buenaventura, Loira Iris, Bañuelos María Antonia, Palomero Felipe, López Carmen, González Carmen, Lepe Jose Antonio Suárez   +10 more
doaj   +1 more source

Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking

Frontiers in Bioscience-Elite, 2023
Background: The vineyard is a great reservoir of autochthonous yeast strains whose composition is defined by different regional (edaphology, orography or climatology) and anthropological factors (cultivation systems or cultural practices).
David Castrillo, Pilar Blanco
doaj   +1 more source