Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines
PLANTS, PEOPLE, PLANET, Volume 7, Issue 3, Page 776-788, May 2025.Climate warming and demand for fuller‐bodied wines has resulted in increased grape sugar contents, and therefore increased alcohol in wines. Concurrently, there are increased warnings about the health risks of alcohol, and consumers seek low‐alcohol options as part of a healthy lifestyle. High alcohol levels can also impact the flavour balance of wines,
Lihua Fan +6 more
wiley +1 more source
International Journal of Food Microbiology, 2017 A diversity of yeast strains belonging to the cryotolerant fermentative species S. uvarum and S. eubayanus have been recovered from natural habitats and traditional fermentations in North Patagonia. The aim of this work was to evaluate the most relevant physiological features in a set of Patagonian strains belonging to S. uvarum and S.
Gonzalez Flores, Melisa +4 more
openaire +3 more sources
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source
Scientia Agricola, 1993 Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined.
L.E. Gutierrez, R.C.M. da Silva
doaj +1 more source
Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations [PDF]
, 2016 Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations.
Butinar, Lorena +5 more
core +3 more sources
Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must [PDF]
, 2017 Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L.
Alberto L. Rosa +3 more
core +1 more source
Análisis diferencial del proteoma de Saccharomyces bayanus var. uvarum inducido por la temperatura. Implicación en la calidad de los tintos D.O. Ribera del Duero [PDF]
, 2012 Comunicaciones a ...
Cantoral, Jesús Manuel +3 more
core
European derived Saccharomyces cerevisiae colonization of New Zealand vineyards aided by humans [PDF]
, 2016 Humans have acted as vectors for species and expanded their ranges since at least the dawn of agriculture. While relatively well characterized for macrofauna and macroflora, the extent and dynamics of human-aided microbial dispersal is poorly described ...
Almeida +16 more
core +1 more source
Genomic Exploration of the Hemiascomycetous Yeasts: 5. Saccharomyces bayanus var. uvarum
FEBS Letters, 2000 Saccharomyces bayanus var. uvarum investigated here is the species closest to Saccharomyces cerevisiae. Random sequence tags (RSTs) allowed us to identify homologues to 2789 open reading frames (ORFs) in S. cerevisiae, ORFs duplicated in S. uvarum but not in S.
Bon, E. +6 more
openaire +3 more sources
Species identification and strain discrimination of fermentation yeasts Saccharomyces cerevisiae and Saccharomyces uvarum using Raman spectroscopy and convolutional neural networks. [PDF]
Appl Environ Microbiol, 2023 Wang K +6 more
europepmc +1 more source