Results 21 to 30 of about 2,880 (197)
Food Technology and Biotechnology, 2007 The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production.
Carlo Nicolosi Asmundo +5 more
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Cross Breeding and Hybrid Identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum
South African Journal of Enology & Viticulture, 2017 Yeast species belonging to Saccharomyces have great potential for the wine industry. However, the sulphite tolerance of most S. uvarum strains is quite poor compared with that of the other Saccharomyces strains. In order to get new S. uvarum strains with tolerance to sulphite, and also with good fermentation characteristics, 21 candidates were screened
Liu, X.Z., Zhang, Z.M., Zhang, H.Y.
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, 2005 Oenological traits, such as temperature profile and production of certain metabolites, were tested for four interspecifc hybrids obtained by"spore to spore" crossing between Saccharomyces cerevisiae and Saccharomyces uvarum strains and uniformity of their inheritance was found.
SOLIERI, lisa +5 more
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Identification of some chromosomes of the brewing yeastSaccharomyces uvarum [PDF]
FEMS Microbiology Letters, 1988 Sylvie Dequin
exaly +2 more sources
Food Chemistry: X, 2023 Hanseniaspora uvarum is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of H.
Zhong Zhang +6 more
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PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion [PDF]
E3S Web of Conferences, 2021 The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme.
Lobodina Elena +3 more
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GROWTH OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES UVARUM IN A TEMPERATURE GRADIENT INCUBATOR [PDF]
Journal of the Institute of Brewing, 1977 A temperature gradient incubator has been used to determine the effect of temperature on the growth of strains of Saccharomyces cerevisiae and Saccharomyces uvarum (including lager brewing yeasts formerly classified as Saccharomyces carlsbergensis). The maximum temperatures for growth (Tmax) for all strains of S.
R. M. Walsh, P. A. Martin
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Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia [PDF]
Fungal Ecology, 2020 Our results show that the greatest S. uvarum population diversity worldwide is observed in Patagonia, where strains of this species can be isolated from industrial and traditional fermentations as well as from natural environments. This greater Patagonian diversity is due to the presence of strains belonging to two genetically differentiated ...
Gonzalez Flores, Melisa +5 more
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Food Technology and Biotechnology, 2004 A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico ...
Margherita Paraggio
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Metabolism of Tryptophan to Niacin in Saccharomyces uvarum.
Journal of Nutritional Science and Vitaminology, 1991 In Saccharomyces uvarum, the effect of metabolic intermediates of the tryptophan-NAD pathway on the niacin-production was investigated. Exogenously added kynurenine and 3-hydroxyanthranilic acid raised the content of total niacin of the cells 2-fold as compared to the control cells, although anthranilic acid and tryptophan were less effective ...
SHIN, Mariko +2 more
openaire +3 more sources