Results 41 to 50 of about 2,880 (197)
Fermentation, 2019 Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied.
Heinrich Du Plessis +5 more
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Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions. [PDF]
PLoS ONE, 2014 The Saccharomyces genus is the main yeast involved in wine fermentations to play a crucial role in the production and release of aromatic compounds. Despite the several studies done into the genome-wide expression analysis using DNA microarray technology
Amparo Gamero +3 more
doaj +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
Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
Food Technology and Biotechnology, 2020 Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec +2 more
doaj +1 more source
Frontiers in Microbiology, 2023 The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li +6 more
doaj +1 more source
, 2014 Despite its biotechnological interest, heterosis has not commonly been studied or exploited in the yeast genus. This work aimed to explore this phenomenon within two yeast species well adapted to oenological conditions, Saccharomyces cerevisiae and S. uvarum.
Da silva, Telma
openaire +2 more sources
Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces
Frontiers in Microbiology, 2019 Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process.
Estéfani García-Ríos +5 more
doaj +1 more source
Scientia Agricola, 1993 A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes ...
L.E. Gutierrez
doaj +1 more source
Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations. [PDF]
J Food SciABSTRACT Customized fermentation approaches are necessary due to the differences in the characteristics of Coffea arabica (Arabica) and Coffea canephora (Conilon) coffees. Therefore, this work aimed to select and characterize new non‐Saccharomyces yeast strains with potential use as starter cultures for Arabica and Conilon coffee fermentation, using a ...
Martins PMM +4 more
europepmc +2 more sources
, 2011 Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core +1 more source