Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines [PDF]
Fermentation, 2017 The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.
Heinrich du Plessis +5 more
doaj +2 more sources
Non-conventional yeast species for lowering ethanol content of wines [PDF]
Frontiers in Microbiology, 2016 Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani +8 more
doaj +3 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
openaire +3 more sources
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine [PDF]
Fermentation, 2018 The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and ...
Nedret Neslihan Ivit, Belinda Kemp
doaj +2 more sources
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
doaj +2 more sources
The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking. [PDF]
Appl Microbiol BiotechnolBarbato D +5 more
europepmc +2 more sources
Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing
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 +1 more source
Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts. [PDF]
J Fungi (Basel), 2023 Kodchasee P +9 more
europepmc +3 more sources
Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
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 +1 more source
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