Results 11 to 20 of about 30,504 (159)
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
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Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts [PDF]
Journal of Applied Microbiology, 2004 The objective of this work was to study the effect of the use of Saccharomyces cerevisiae monocultures over the biodiversity of non-Saccharomyces yeasts in wine-producing areas in Chile.Microvinifications were carried out with grape musts of two areas. In one of them, the fermentation is carried out mainly in a spontaneous manner, whereas in the other ...
M A, Ganga, C, Martínez
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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
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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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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
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Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments
Fermentation, 2020 There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation.
José Juan Mateo +2 more
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Fermentation, 2021 In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the ...
Grazia Alberico +8 more
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Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine [PDF]
Applied and Environmental Microbiology, 2014 ABSTRACT Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine.
Contreras, A. +5 more
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Fermentation, 2020 Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine.
Ricardo Vejarano
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Foods, 2022 Samples of brines from Peranzana Alta Daunia olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola ...
Barbara Speranza +4 more
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