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On Saccharomyces cerevisiæ [PDF]
Annals and Magazine of Natural History, 1876 (1876). On Saccharomyces cerevisiae. Annals and Magazine of Natural History: Vol. 18, No. 104, pp. 187-189.
Manuel M. Rodriguez +1 more
openalex +5 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.
Aniello Castiglione, Paloma Manzanares
exaly +3 more sources
Frontiers in Microbiology, 2017 Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
P Calfayan +2 more
exaly +3 more sources
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
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
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
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
Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae. [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2000 On the basis of genetic analysis, molecular karyotyping and sequence analyses of the 18S rRNA and internal transcribed spacer (ITS) region, three new Saccharomyces species are described, Saccharomyces cariocanus (with type strain NCYC 2890T), Saccharomyces kudriavzevii (with type strain NCYC 2889T) and Saccharomyces mikatae (with type strain NCYC 2888T)
Naumov, G.I. (author) +4 more
openaire +4 more sources