Frontiers in Microbiology, 2020 A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeasts to wine quality. Hanseniaspora uvarum is one of the more represented non-Saccharomyces species onto grape berries and plays a critical role in ...
Nicoletta Guaragnella +9 more
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Yeast, 2018 AbstractInterspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post‐zygotic.
Andrea Cecilia Origone +4 more
openaire +4 more sources
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
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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
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Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
core +3 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
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
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains [PDF]
, 2012 In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars.
FRANCESCA, Nicola +4 more
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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
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Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation [PDF]
, 2010 The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed.
Aponte, M +5 more
core +2 more sources