The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
core +1 more source
Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine [PDF]
Zhongguo niangzaoUsing Luzhou Zhenlong pomelo as raw material, the effects of single fermentation and co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality and flavor of pomelo wine were studied.
LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
doaj +1 more source
Shipin gongye ke-ji, 2023 To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different ...
Binbin LI +8 more
doaj +1 more source
Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content [PDF]
, 2007 Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for 4 strains.
Fuster, André +3 more
core +2 more sources
Wine Saccharomyces Yeasts for Beer Fermentation [PDF]
Fermentation, 2021 Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing.
Vanesa Postigo +3 more
openaire +2 more sources
Recent Trends in Metabolomics by NMR Spectroscopy
Angewandte Chemie, EarlyView.AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco +6 more
wiley +2 more sources
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source
Response surface optimization and flavor determination of fermentation processes of orange peel tea wine [PDF]
PeerJBackground In this study, Xinyang Maojian tea and orange peel were used as raw materials to brew health wine with orange and tea flavors. Methods Based on a single factor, the response surface method was used to optimize the fermentation of orange peel ...
Yanbo Liu +7 more
doaj +2 more sources
Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Mathieu, Florence +2 more
core +3 more sources
Data in Brief, 2018 The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation.
Deborah O. Oba +3 more
doaj +1 more source