Results 21 to 30 of about 140,156 (189)
Yeast genes required for conversion of grape precursors to varietal thiols in wine.
FEMS Yeast Research, 2015 Three varietal thiols are important for the tropical fruit aromas of Sauvignon blanc: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA). These thiols are produced by yeast during fermentation from precursors in grape juice. Here we identify genes in Saccharomyces cerevisiae that
M. Santiago, R. Gardner
semanticscholar +3 more sources
Physicochemical Properties of Cold-Press Sesame (<i>Sesamum indicum</i> L.) Seed Oils and Their Defatted Residues. [PDF]
Food Sci NutrThe findings highlighted the superiority of sesame as a nutritious oil due to its high content of USFAs, and defatted residues of sesame as a good source of alternative vegetable protein for value added product formulations. ABSTRACT This study aimed to examine the physicochemical properties, fatty acid composition, differential scanning calorimetric ...
Fariz S +6 more
europepmc +2 more sources
Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking. [PDF]
Compr Rev Food Sci Food SafABSTRACT Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non‐fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of ...
Bunbury-Blanchette A +3 more
europepmc +2 more sources
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria
OENO One, 2021 Welschriesling is a variety common to Central and Eastern European wine-producing countries; however, its aromatic composition remains poorly understood.
Katja Suklje, Franc Čuš
doaj +1 more source
OENO One, 2021 Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for ...
Michell Williams +3 more
doaj +1 more source
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement [PDF]
, 2017 Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well ...
Adelaida Esteban-Fernández +41 more
core +3 more sources
BIO Web of Conferences, 2023 The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of S. pastorianus and S. cerevisiae or S. bayanus. For the mixed fermentation schemes, one strain of S.
Vicky Troianou +4 more
doaj +1 more source
Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines [PDF]
, 2018 The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for thousands of years.
Andrade-Domínguez +24 more
core +2 more sources
Fermentation, 2022 Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking.
Maria Dimopoulou +8 more
doaj +1 more source
Volatile and glycosidically bound composition of Loureiro and Alvarinho wines [PDF]
, 2008 Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin.
Allen M.S. +19 more
core +1 more source