Results 21 to 30 of about 30,504 (159)

Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation, 2021
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others
Ricardo Vejarano, Angie Gil-Calderón
doaj   +1 more source

The Life of Non-Saccharomyces Yeasts in Wine

, 2023
Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide.
Sergi Maicas, José Juan Mateo
openaire   +1 more source

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

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, Meng Xu, Jia Zheng, Yan-Jun Liu, Chun-Hong Sun, Huan Wang, Xue-Wu Guo, Dong-Guang Xiao, Xiao-Le Wu, Ye-Fu Chen, Ye-Fu Chen   +10 more
doaj   +1 more source

Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine [PDF]

Shipin Kexue, 2023
In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to ...
LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei
doaj   +1 more source

Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]

Zhongguo niangzao
With 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
doaj   +1 more source

Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomyces yeasts in order to obtain reduced ethanol wines

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, Maturano Yolanda Paola, Mercado Laura, Toro María Eugenia, Vazquez Fabio, Combina Mariana   +5 more
doaj   +1 more source

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. [PDF]

PLoS ONE, 2016
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S.
Elham Aslankoohi, Beatriz Herrera-Malaver, Beatriz Herrera-Malaver, Mohammad Naser Rezaei, Jan Steensels, Christophe M Courtin, Kevin J Verstrepen   +6 more
doaj   +1 more source

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

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, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly   +5 more
doaj   +1 more source

Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions

Frontiers in Microbiology, 2016
The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S.
Jessica Lleixà, Maria Manzano, Albert Mas, Maria Carmen Portillo   +3 more
doaj   +1 more source

The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae

Fermentation
Yeast-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, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, Jesús B. Páez-Lerma   +5 more
doaj   +1 more source