Results 41 to 50 of about 30,504 (159)
Influence of organic viticulture on non-Saccharomyces wine yeast populations
Annals of Microbiology, 2010 This study evaluated the population dynamics of non-Saccharomyces biota during spontaneous fermentation of organic musts. Non-Saccharomyces yeasts were found to be present at high levels during all fermentations. A total of 543 yeast colonies were isolated, 190 from Lysine-Medium (LM) agar, 254 from Wallerstein Laboratory Nutrient (WLN) agar and 99 ...
TOFALO, ROSANNA +5 more
openaire +3 more sources
Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
FermentationWine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth ...
María Carolina Martín +3 more
doaj +1 more source
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
Frontiers in Microbiology, 2018 This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda +3 more
doaj +1 more source
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
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 +1 more source
Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast
Annals of Microbiology, 2010 Non-Saccharomyces yeasts are microorganisms that play a prominent role in the fermentation dynamics, composition and flavour of wine. The principal aromatic compounds responsible for varietal aroma in wine are terpenes; of these, the monoterpenes represent the oenologically most important group in terms of volatility and odour, if they are present in a
Calabretti A +5 more
openaire +2 more sources
Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts
BeveragesThe development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies.
Peter Vaštík +6 more
doaj +1 more source
Microorganisms, 2019 The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of ...
Zhewei Song +4 more
doaj +1 more source
Non-conventional yeast species for lowering ethanol content of wines
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 +1 more source
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
Annals of Microbiology, 2010 With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice.
DOMIZIO, PAOLA +6 more
openaire +2 more sources
The genetics of non-conventional wine yeasts: current knowledge and future challenges
Frontiers in Microbiology, 2016 Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
doaj +1 more source