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 +2 more sources
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +5 more sources
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
Frontiers in Microbiology, 2018 This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda +2 more
exaly +2 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 +2 more sources
Frontiers in Microbiology, 2016 In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising
Mariana Tristezza +2 more
exaly +2 more sources
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
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
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
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Molecules, 2021 Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties ...
M. Tufariello +6 more
semanticscholar +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 +6 more sources