Results 61 to 70 of about 2,509 (158)

Does Oenococcus oeni produce histamine?

, 2012
The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by . Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine ...
Emilia Garcia-Moruno, Muñoz, Rosario, García-Moruno, Emilia, Rosario Muñoz   +3 more
core   +1 more source

The potential of red‐fleshed apples for cider production

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Marbi Schwartz, Dalene de Beer, Jeannine Marais   +2 more
wiley   +1 more source

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health‐conscious consumers to seek a lower alcohol alternative without compromising the ...
Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli   +5 more
wiley   +1 more source

Isolierung und Identifizierung von wachstumsfördernden Substanzen für das weinrelevante Bakterium Oenococcus oeni aus Fruchtsäften und Blattextrakten [PDF]

, 2009
Neben Tomatensaft wurde eine Vielzahl von Säften und Blattextrakten als Medienzusätze auf Wachstumsförderung bei 30 verschiedenen Oenococcus oeni-Stämmen getestet.
Theobald, Sascha
core   +1 more source

Impact of Oenococcus oeni esterase EstA7 on wine aromatic compounds

, 2015
Impact of Oenococcus oeni esterase EstA7 on wine aromatic compounds. 10. symposium international d'oenologie de Bordeaux (Oeno 2015)
Darsonval, Maud, Grandvalet, Cosette, Alexandre, H.   +2 more
core   +1 more source

Innovative Applications of High Hydrostatic Pressure in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero, Lucía del Prado, Antonio Morata   +2 more
wiley   +1 more source

Protein Biosynthesis and Carbon Catabolite Repression Are Transcriptionally Upregulated in Saccharomyces cerevisiae by Extracellular Fractions From Several Wine Yeast Species

Microbial Biotechnology, Volume 18, Issue 5, May 2025.
Extracellular fractions enriched in vesicles of either Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii and Candida sake elicit a transcriptomic response in Saccharomyces cerevisiae shortly after inoculation in synthetic grape must.
Miguel Mejias‐Ortiz, Pilar Morales, Guillermo Juárez, Ramon Gonzalez   +3 more
wiley   +1 more source

Isolation and characterization of Oenococcus oeni from Aglianico wines.

, 2008
A technological characterization of Oenococcus oeni strains isolated from Aglianico wines was performed to select starter cultures for malolactic fermentation (MLF). One hundred and fifty six O.
SICO, MARIA ANNA, BONOMO, MARIA GRAZIA, Giovanni Salzano, Maria Grazia Bonomo, Maria Anna Sico, SALZANO, Giovanni   +5 more
core   +1 more source

Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model

Fermentation
The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under
Aikaterini Karampatea, Adriana Skendi, Maria Manoledaki, Elisavet Bouloumpasi   +3 more
doaj   +1 more source

Wine Fermentation as a Model System for Microbial Ecology and Evolution

Environmental Microbiology, Volume 27, Issue 4, April 2025.
(Belda et al., 2024; Environmental Microbiology): Wine has as much to contribute to ecology and evolution as ecology and evolution have to contribute to wine. ABSTRACT In vitro microbial communities have proven to be invaluable model systems for studying ecological and evolutionary processes experimentally.
Ignacio Belda, Sergio Izquierdo‐Gea, Belen Benitez‐Dominguez, Javier Ruiz, Jean C. C. Vila   +4 more
wiley   +1 more source