Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains [PDF]
FoodsScreening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines.
Xiaoqing Zhang +6 more
doaj +2 more sources
Frontiers in Microbiology, 2016 It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
José Vicente Gil, Paloma Manzanares
exaly +3 more sources
SELECTION OF AUTOCHTHONOUS SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY [PDF]
Romanian Journal of Horticulture, 2020 The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production.
E. Brȋnduşe +4 more
doaj +1 more source
Revista Investigaciones y Estudios de la UNA, 2023 Se realizó el experimento en Itacurubí de la Cordillera, Paraguay, desde julio de 2021a enero de 2022, donde se evaluó el efecto de la aplicación foliar de un extracto de estevia (Stevia rebaudiana Bertoni) y de un bioestimulante comercial formulado
Andrés José Armadans Rojas +3 more
doaj +1 more source
Yeasts and wine acidity profile [PDF]
Journal of Central European Agriculture, 2020 Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties.
Ana-Marija Jagatić Korenika +3 more
doaj +1 more source
OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]
Romanian Journal of Horticulture, 2020 This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita +6 more
doaj +1 more source
Identification and characterization of some yeast strains from the Stefanesti – Arges Vineyard [PDF]
Romanian Journal of Horticulture, 2022 The purpose of the present work was to identify and characterize several yeast strains useful in fermentation process and present in the Stefanesti-Arges vineyards.
A.E. Manolescu +3 more
doaj +1 more source
Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview
Kvasný průmysl, 2021 The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible.
Katarína Hanzalíková +3 more
doaj +1 more source
The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination [PDF]
, 2017 In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices.
Almeida +63 more
core +7 more sources
Phosphatidylinositol (4,5)-bisphosphate turnover by INP51 regulates the cell wall integrity pathway in "Saccharomyces cerevisiae" [PDF]
, 2004 Signal transduction pathways are important for the cell to transduce external or internal stimuli where second messengers play an important role as mediators of the stimuli. One important group of second messengers are the phosphoinositide family present
Morales-Johansson, Helena
core +2 more sources