Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity [PDF]
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
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Enzyme Contribution of Non-Saccharomyces Yeasts to Wine Production [PDF]
Universal Journal of Microbiology Research, 2015 The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts which include members of the genera Rhodotorula, Pichia ...
Maicas i Prieto, Sergi +1 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
doaj +2 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
doaj +2 more sources
Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomyces yeasts in order to obtain reduced ethanol wines [PDF]
BIO Web of Conferences, 2016 Decreasing ethanol content in wines has become one of the main objectives of winemakers in different areas of the world. The use of selected wine yeasts can be considered one of the most effective and simple tools.
Mestre María Victoria +5 more
doaj +2 more sources
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages [PDF]
Beverages, 2022 Daniel Ellis +3 more
openalex +3 more sources
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 +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
Frontiers in Microbiology, 2022 To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially ...
Rui-Rui Li +10 more
doaj +2 more sources