Results 31 to 40 of about 63,644 (328)

Saccharomyces cerevisiae in the production of fermented beverages [PDF]

, 2016
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core   +8 more sources

The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination [PDF]

, 2017
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices.
Almeida, Antonangelo, Berger, Borneman, Bovo, Bovo, Bovo, Bruvo, Capece, Coi, Comi, Cordero-Bueso, Cubillos, De Filippo, Di Maio, Diezmann, Erny, Esteve-Zarzoso, Ezov, Fay, Franco-Duarte, Gao, Gayevskiy, Gayevskiy, Huson, Hyma, Johnson, Kamvar, Knight, Kumar, Legras, Legras, Legras, Liti, Lopez, Magwene, Martini, Martiniuk, Mortimer, Nardi, Naumov, Novo, Perez, Querol, Querol, Richards, Robiglio, Ruderfer, Sampaio, Santamaría, Schacherer, Schuller, Schuller, Sipiczki, Sniegowski, Stefanini, Tapsoba, Treu, Valero, Valero, Wang, Weir, Wright, Zhang   +63 more
core   +7 more sources

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, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant   +5 more
doaj   +1 more source

Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt. [PDF]

Front Microbiol, 2023
Li Y, Ding P, Tang X, Zhu W, Huang M, Kang M, Liu X.   +6 more
europepmc   +3 more sources

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, Neža Čadež, Franc Čuš   +2 more
doaj   +1 more source

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, Patricia Garcerà, Sergi Maicas   +2 more
doaj   +1 more source

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
openaire   +2 more sources

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, Fernández, Antía, Ginovart Gisbert, Marta, Gordún Quiles, Elena   +3 more
core   +2 more sources

Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

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, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano   +8 more
doaj   +1 more source

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review. [PDF]

Biomolecules, 2019
Morata A, Escott C, Bañuelos MA, Loira I, Fresno JMD, González C, Suárez-Lepe JA.   +6 more
europepmc   +3 more sources