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Saccharomyces cerevisiae in the Production of Fermented Beverages [PDF]
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
G. Walker, G. Stewart
semanticscholar +6 more sources
The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation.
Chunxiao eWang+2 more
doaj +2 more sources
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
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
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality.
Javier Alonso Del Real+2 more
exaly +2 more sources
To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ...
Xiang LÜ+3 more
doaj +1 more source
Two types of yeast were used for bioethanol production from oil palm trunk sap, the flocculant Saccharomyces cerevisiae NCYC1195 and nonflocculant Saccharomyces cerevisiae Kyokai 7 (NCYC-479).
Kafidul Ulum+4 more
doaj +1 more source
Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts
The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S.
Cristobal A. Onetto+2 more
doaj +1 more source
Bioethanol production is a key issue that helps meet the growing demand for energy resources and ensure a sustainable economy. A promising direction is producing bioethanol by using the technology of fermentation of high-concentration wort obtained from ...
S. Kovalchuk, T. Mudrak
doaj +1 more source
Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
A Borneman+52 more
core +7 more sources