Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China [PDF]
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 +7 more
doaj +2 more sources
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation [PDF]
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 +6 more
doaj +2 more sources
Persistence of two non-Saccharomyces yeasts (Hanseniaspora and Starmerella) in the cellar [PDF]
Frontiers in Microbiology, 2016 Different genera and/or species of yeasts present on grape-berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar
Cedric eGrangeteau +5 more
doaj +2 more sources
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 +10 more
doaj +1 more source
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
Beverages, 2022 Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of ...
Daniel J. Ellis +3 more
doaj +1 more source
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
Microorganisms, 2023 Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to ...
João Simões +6 more
doaj +1 more source
Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation
IVES Technical Reviews, 2021 Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear
Aitor Balmaseda +5 more
doaj +1 more source
Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation [PDF]
, 2016 Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years ...
Bovo, Barbara +7 more
core +7 more sources
The Suppressor of AAC2 Lethality SAL1 Modulates Sensitivity of Heterologously Expressed Artemia ADP/ATP Carrier to Bongkrekate in Yeast [PDF]
, 2013 The ADP/ATP carrier protein (AAC) expressed in Artemia franciscana is refractory to bongkrekate. We generated two strains of Saccharomyces cerevisiae where AAC1 and AAC3 were inactivated and the AAC2 isoform was replaced with Artemia AAC containing a ...
A Keller +71 more
core +11 more sources
Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
Food Technology and Biotechnology, 2020 Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec +2 more
doaj +1 more source