Results 31 to 40 of about 30,504 (159)
Non-conventional yeasts in beer production - A review [PDF]
BIO Web of ConferencesThe aim of this review is to present the advantages and disadvantages of using non-conventional yeasts in beer production. As a whole, beer production is a traditional process, in which Saccharomyces cerevisiae and Saccharomyces pastorianus are used for ...
Zapryanova Polina +3 more
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Bio-modulating wine acidity: The role of non-Saccharomyces yeasts
IVES Technical Reviews, 2019 In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of ...
Alice Vilela
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Technological Potential of Non-Saccharomyces yeasts
, 2022 A cerveja é uma bebida constituída por água, malte, lúpulo e leveduras. A levedura é o principal agente transformador, convertendo os açúcares em etanol, CO2 e uma série de compostos conferindo sabor e aroma. Destaca-se as leveduras Saccharomyces como as mais utilizadas pela indústria.
Silva, Pérsio Alexandre da +4 more
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Conventional and Non-Conventional Yeasts in Beer Production
Fermentation, 2018 The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast
Angela Capece +3 more
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Fermentation, 2021 The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method.
Xiaomin Xi +4 more
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Croatian Journal of Food Science and Technology, 2019 Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that ...
BRANKA MOZETIČ VODOPIVEC +3 more
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Enological Repercussions of Non-Saccharomyces Species 3.0
Fermentation, 2022 The use of non-Saccharomyces in wine production has increased steadily since the commercial introduction of the first non-Saccharomyces strains produced as dry active yeasts at the beginning of the century by CHR Hansen and Lallemand (2004–2007) [...]
Antonio Morata
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Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation [PDF]
Shipin KexueRum fermentation is driven by microbial consortia dominated by yeast. The interactions among yeasts in the fermentation system are the key to the formation of rum flavor.
DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke
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With Advantages and Disadvantages The Role of Non-Saccharomyces Yeast In The Wine Industry
Turkish Journal of Food and Agriculture Sciences, 2022 This article aims to describe non-Saccharomyces yeast and their effects on wine composition, fermentation, chemistry and organoleptic characters. The use of non-Saccharomyces yeast is on the rise in the wine industry despite the negative perception from previous research.
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Use of Nonconventional Yeasts for Modulating Wine Acidity
Fermentation, 2019 In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology.
Alice Vilela
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