Results 11 to 20 of about 63,275 (298)
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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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
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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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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
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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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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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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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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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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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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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