Results 1 to 10 of about 30,504 (159)
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
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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
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Dominance of non-<i>Saccharomyces</i> yeasts in artisanal mezcal fermentations. [PDF]
Microbiology (Reading)Mezcal is a spirit obtained from the fermentation and distillation of juices obtained from different agave species. It is one of the distilled beverages with great sociocultural value in different regions of Mexico, and in recent years, it has also gained great economic importance. It is known to present differences in its flavour,
Quezada R +5 more
europepmc +3 more sources
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 +4 more sources
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 +3 more
doaj +3 more sources
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 +7 more
doaj +3 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
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The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
CyTA - Journal of FoodWith the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin +4 more
doaj +3 more sources
Application of Non-Saccharomyces Yeasts to Wine-Making Process
Fermentation, 2016 Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. Non-Saccharomyces yeasts are present on the grape surface and also on the cellar. Although these yeasts can produce spoilage, these microorganisms could also possess many interesting technological ...
JOSÉ Juan Mateo +2 more
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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