Results 51 to 60 of about 30,504 (159)

The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality

South African Journal of Enology and Viticulture, 2003
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation.  Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e.
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S.   +2 more
openaire   +2 more sources

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

South African Journal of Enology & Viticulture, 2017
The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality.
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S.   +2 more
openaire   +3 more sources

Probiotic Yeasts Inhibit Virulence of Non-albicans Candida Species

mBio, 2019
Systemic infections of Candida species pose a significant threat to public health. Toxicity associated with current therapies and emergence of resistant strains present major therapeutic challenges.
Lohith Kunyeit, Nawneet K. Kurrey, K. A. Anu-Appaiah, Reeta P. Rao   +3 more
doaj   +1 more source

Directed metabolomic approaches for the characterization and development of new yeast strains

BIO Web of Conferences, 2015
Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality.
Belda Ignacio, Benito Santiago, Ruiz Javier, Conchillo Lorena B., Alonso Alejandro, Marquina Domingo, Calderón Fernando, Navascués Eva, Santos Antonio   +8 more
doaj   +1 more source

Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts

Chemical Engineering Transactions, 2013
Fiano cultivar is widespread in the South of Italy and is the most representative white wine variety in the Campania region designated as DOCG (Denomination of Controlled and Guarenteed Origin).
A. Sorrentino, F. Boscaino, R. Cozzolino, M.G. Volpe, E. Ionata, S. Guerriero, T. Picariello, F. La Cara   +7 more
doaj   +1 more source

Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts. [PDF]

BMC Bioinformatics, 2023
Pettersen JP, Castillo S, Jouhten P, Almaas E.   +3 more
europepmc   +1 more source

Preventive and curative effects of native yeasts on different Botrytis cinerea strains in “Superior Seedless” (Vitis vinifera L.) table grape cultured in Argentina

Revista de la Facultad de Ciencias Agrarias
The fermenting grape must is a dynamic, stressful, and selective habitat where many yeast species compete. Specific yeasts isolated from this habitat can play a fundamental role in table grape biocontrol of fungal diseases.
Cintia Belén Flores, Lina Paula Pedrozo, Virginia Mercedes Pesce, Fabio Vazquez, María Cristina Nally   +4 more
doaj   +1 more source

SO2 tolerance in non-Saccharomyces yeasts

, 2016
[ES] Tradicionalmente la tecnología enológica ha tratado de limitar el desarrollo de las levaduras no-Saccharomyces debido a la creencia de que ciertas especies pueden producir niveles altos de compuestos indeseables. Para conseguir este objetivo se han empleado dos estrategias: inoculación de los mostos con levaduras Saccharomyces cerevisiae ...
Gutiérrez, Ana Rosa, Santamaría, Pilar, González-Arenzana, L., Garijo, P., Berlanas, Carmen, López Alfaro, Isabel, López Martín, Rosa   +6 more
openaire   +1 more source

Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains

Microorganisms
Japan has numerous vineyards with distinct geographical and climatic conditions. To the best of our knowledge, there is no comprehensive analysis of the diversity of yeasts associated with wine grapes from Japan.
Kaito Shibayama, Kozue Kondo, Misa Otoguro   +2 more
doaj   +1 more source

The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation

Applied Food Research
Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts.
Ana Boban, Urska Vrhovsek, Silvia Carlin, Vesna Milanović, Jasenka Gajdoš Kljusurić, Zvonimir Jurun, Irena Budić-Leto   +6 more
doaj   +1 more source