Research progress on the effect of non-Saccharomyces yeasts on wine flavor [PDF]
Zhongguo niangzaoWith 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
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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
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The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
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Screening of enzymatic activities within different enological non-Saccharomyces yeasts [PDF]
Journal of Food Science and Technology, 2017 Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor, Torulaspora delbrueckii, Williopsis pratensis and Zygosaccharomyces bailii) were screened for 13 ...
Escribano, R. +7 more
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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 +5 more
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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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 +6 more
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Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Mathieu, Florence +2 more
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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
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125th anniversary review: fuel alcohol: current production and future challenges [PDF]
, 2011 Global research and industrial development of liquid transportation biofuels are moving at a rapid pace. This is mainly due to the significant roles played by biofuels in decarbonising our future energy needs, since they act to mitigate the deleterious ...
Walker, Graeme M.
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