Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model [PDF]
FermentationThe adoption of sensors to monitor wine fermentation enables the collection of large datasets that relate the initial juice chemistry, density and temperature patterns during fermentation to fermentation outcomes.
James Nelson +6 more
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Origin, Succession, and Control of Biotoxin in Wine
Frontiers in Microbiology, 2021 Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health.
Xiaoyu Xu +5 more
doaj +1 more source
Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine [PDF]
Shipin Kexue, 2023 In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to ...
LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei
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Characteristics of Wine Produced by Mushroom Fermentation [PDF]
Bioscience, Biotechnology, and Biochemistry, 2001 Saccharomyces cerevisiae is the main microorganism used in wine brewing, because this microbe has potent ability to produce alcohol dehydrogenase. We have recently discovered that some genera of mushroom produced alcohol dehydrogenase, and made wine by using a mushroom in place of S. cerevisiae.
OKAMURA, Tokumitsu +6 more
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Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]
, 2013 Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Bellon, J. +23 more
core +2 more sources
Fermentation, 2017 Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and extracted into wine during fermentation.
Pangzhen Zhang +2 more
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Yeast Interactions in Inoculated Wine Fermentation [PDF]
Frontiers in Microbiology, 2016 The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains,
Ciani, M. +5 more
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Microbial Diversity of Marula Wine during Spontaneous Fermentation [PDF]
, 2023 Marula wine is produced from ripe fruits of the Sclerocarya birrea subspecies caffra tree through spontaneous fermentation. A few culture-based studies have shown that the fermentation is largely driven by yeasts, although, in the early stages, some ...
Kgabo L. Maureen Moganedi +2 more
core +1 more source
Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines
Fermentation, 2023 Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the ...
Boran Hu +3 more
doaj +1 more source
Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [PDF]
, 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 +2 more sources