Results 11 to 20 of about 10,520,469 (283)
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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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
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Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]
Zhongguo niangzaoWith the development of the economy, consumers' requirements for the flavor and quality of wine continue to increase, and the flavor substances of wine have gradually become a research hotspot.
ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo
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FermentationYeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of ...
Erick D. Acosta-García +5 more
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The Role and Use of Non-Saccharomyces Yeasts in Wine Production [PDF]
South African Journal of Enology & Viticulture, 2017 The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality.
Jolly, N. P. +2 more
core +6 more sources
Application of Non-Saccharomyces Yeasts in Wine Production
, 2019 In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp.
Santiago Benito +9 more
openaire +2 more sources
Influence of non-Saccharomyces yeasts on white dry wines [PDF]
, 2014 It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects.
Poulard, Alain +2 more
core +5 more sources
Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
FermentationWine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth ...
María Carolina Martín +3 more
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Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts
, 2017 Impact of nitrogen sources on the fermentative kinetic of non - Saccharomyces yeasts.
Seguinot, Pauline +4 more
core +5 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 Mateo, Sergi Maicas
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