Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages [PDF]
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 +6 more sources
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile [PDF]
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.
Stefania Vichi +2 more
exaly +5 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.
Paloma Manzanares +2 more
exaly +4 more sources
Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing [PDF]
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 +3 more sources
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
Influence of Fermentation Methods on Jujube Wine Quality: A Volatile Metabolomics-Based Investigation [PDF]
FoodsCo-fermentation with Saccharomyces cerevisiae and selected non-Saccharomyces yeasts is an effective approach for producing fruit wines with distinctive aromas.
Binbin Li +5 more
doaj +2 more sources
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
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