Results 61 to 70 of about 5,988 (242)

The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines

Frontiers in Microbiology
Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts ...
Linbo Li, Chenyang Yuan, Lei Zhang, Ruichao Chu, Qingquan Yu, Jian Cai, Tianyou Yang, Mingxia Zhang   +7 more
doaj   +1 more source

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Frontiers in Genetics, 2020
Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape ...
Elaine Cheng, Jonathan T. Martiniuk, Jonah Hamilton, Garrett McCarthy, Garrett McCarthy, Simone Diego Castellarin, Vivien Measday   +6 more
doaj   +1 more source

Genome Sequence of the Native Apiculate Wine Yeast Hanseniaspora vineae T02/19AF [PDF]

, 2014
The use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. Here we report the first genome of a yeast strain native to Uruguay, Hanseniaspora vineae T02/19AF, which has ...
Aguilar, Pablo S., Berná, Luisa, Camesasca, Laura, Carrau, Francisco, Gaggero, Carina, Giorello, Facundo M., Greif, Gonzalo, Medina, Karina, Robello, Carlos, Salzman, Valentina   +9 more
core   +1 more source

Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions [PDF]

Applied and Environmental Microbiology, 2005
ABSTRACTWine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a
Cheraïti, Naoufel, Guézenec, Stéphane, Salmon, Jean-Michel   +2 more
openaire   +3 more sources

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures

Microorganisms, 2023
The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes ...
Chiara Nasuti, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere, Lisa Solieri   +6 more
doaj   +1 more source

Exploitation of the heterosis phenomenon within two yeast species : Saccharomyces cerevisiae and Saccharomyces uvarum

, 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.
Telma da Silva
openalex   +3 more sources

Identification of some chromosomes of the brewing yeastSaccharomyces uvarum [PDF]

FEMS Microbiology Letters, 1988
Abstract Chromosomal DNA molecules of Saccharomyces uvarum and Saccharomyces cerevisiae were separated using Orthogonal Field Alteration Gel Electrophoresis (OFAGE). Hybridization with specific probes of S. cerevisiae chromosomes allowed the identification of seven chromosomes of S. uvarum.
L'Hote, Hervé, Dequin, Sylvie, Boutelet, Françoise   +2 more
openaire   +3 more sources

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary [PDF]

, 2014
Initiated by the Association “Wine Route of Etyek Wine District”, the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work
A. Pomázi, Antonelli A., Antunovics Z., Antunovics Z., Csoma H., Csurgai B., Fernandez-Espinar M.T., Giudici P., Hoffman C.S., I. Magyar, Ivannikova Y.V., Kurtzman C.P., Magyar I., Masneuf-Pomarède I., Massoutier C., Naumov G.I., Naumov G.I., Naumov G.I., Nguyen H.-V., Nguyen H.-V., Nguyen H.-V., O. Csernus, Pulvirenti A., Rebelein H., Replansky T., Sipiczki M., Sipiczki M., Szucs E., Vaughan-Martini A., Vaughan-Martini A., White T.J.   +30 more
core   +1 more source

Deciphering the biosynthetic pathways of lichen acids

New Phytologist, EarlyView.
Summary Depsides and depsidones are polyketide‐derived lichen acids widely distributed in lichen thalli, yet the biosynthetic gene clusters (BGCs) responsible for their production remain poorly understood. To address this gap, we investigated the diversity and evolutionary relationships of polyketide BGCs in lichens.
Wonyong Kim, Tânia Keiko Shishido, Huong T. Pham, Kyo Bin Kang, Rundong Liu, Matti Wahlsten, Jérôme Collemare, Hyun Park, Soon‐Ok Oh, Hyung‐Ho Ha, Hangun Kim, Jae‐Seoun Hur   +11 more
wiley   +1 more source

Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity

Fermentation
Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces ...
Marko Malićanin, Sandra Stamenković Stojanović, Jelena Stanojević, Stojan Mančić, Bojana Danilović, Ivana Karabegović   +5 more
doaj   +1 more source