Results 71 to 80 of about 2,509 (158)
OENO One, 2021 The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L.
Emma C. Snyder +2 more
doaj
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the ...
Guillermo Eduardo Sedó Molina +5 more
wiley +1 more source
Membrane fluidity of stressed cells of Oenococcus oeni
, 2000 International audienceThe determination of membrane fluidity in whole cells of Oenococcus oeni was achieved by membrane probe 1,6-diphenyl-1,3,5-hexatriene fluorescence anisotropy measurements.
Beney, Laurent +3 more
core +1 more source
Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations
Microbial Biotechnology, Volume 18, Issue 3, March 2025.Ecology and evolution have as much to contribute to wine as wine has to contribute to ecology and evolution. ABSTRACT Winemaking has leveraged microbiology to enhance wine quality, typically by engineering and inoculating individual yeast strains with desirable traits.
Ignacio Belda +4 more
wiley +1 more source
The use of Torulaspora delbrueckii to improve malolactic fermentation
Microbial BiotechnologyThe potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research.
Aitor Balmaseda +3 more
doaj +1 more source
Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
Journal of the Science of Food and Agriculture, Volume 105, Issue 3, Page 1569-1582, February 2025.Abstract BACKGROUND Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color.
Rosario Sánchez‐Gómez +6 more
wiley +1 more source
Impact of Oak on γ‐Nonalactone Concentration During Fermentation and Maturation of Chardonnay Wines
Australian Journal of Grape and Wine Research, Volume 2025, Issue 1, 2025.Background and Aims γ‐Nonalactone is a commonly occurring aliphatic lactone imparting desirable aromas of stone fruit and coconut to white wines. Formation of γ‐nonalactone in wine is linked to its biosynthesis by wine yeast during fermentation from fatty acid precursors, particularly linoleic acid.
Gillean C. Miller +5 more
wiley +1 more source
Frontiers in Microbiology, 2018 The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni (O. oeni), as the one of most important microorganisms in wine industry
Shuai Peng +8 more
doaj +1 more source
Frontiers in Microbiology, 2016 The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation. The latter, mainly carried out by the lactic acid bacterium Oenococcus oeni, is used to improve wine quality when acidity reduction is required.
Alexandre eBastard +7 more
doaj +1 more source
Amino acids role in biogenic amine production by Oenococcus Oeni
, 2013 Dans le vin, les amines biogènes sont essentiellement d'origine microbienne, et sont produitesnotamment par les bactéries lactiques Oenococcus oeni, principal agent responsable de lafermentation malolactique, possède de nombreuses auxotrophies vis-à-vis ...
Dandach, Said
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