Results 121 to 130 of about 435,518 (213)

Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency. [PDF]

Front Microbiol, 2023
Torrellas M, Pietrafesa R, Ferrer-Pinós A, Capece A, Matallana E, Aranda A.   +5 more
europepmc   +1 more source

Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post‐fermentation ...
Luiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, Jamile Zeni, Eunice Valduga   +4 more
wiley   +1 more source

Evaluation of the Effects of Yeast Strains on the Composition, Aroma, and Flavor on Several Winegrape Cultivars

Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production ...
McDaniel, Mina, Dumont, Ann, Watson, Barney   +2 more
core   +4 more sources

Visualizing the next frontiers in wine yeast research. [PDF]

FEMS Yeast Res, 2022
Pretorius IS.
europepmc   +1 more source

A Mechanism‐Based Framework for Anti‐Aging Strategies: From Metabolic Regulation to Senotherapy and Stem Cell‐Based Interventions

Aging Cell, Volume 25, Issue 9, September 2026.
The aging of the human body is a complex process driven by multiple contributing factors. Based on their underlying mechanisms, current anti‐aging interventions can be classified into six primary categories. This paper summarizes the most promising anti‐aging strategies within each class. ABSTRACT The global prevalence of aging and age‐related diseases
Feifei Li, Yankai Wang, Gelin Wang, Jiguo Chen, Song Huang   +4 more
wiley   +1 more source

Comparing the hierarchy of inter- and intra-species interactions with population dynamics of wine yeast cocultures. [PDF]

FEMS Yeast Res, 2023
Pourcelot E, Conacher C, Marlin T, Bauer F, Galeote V, Nidelet T.   +5 more
europepmc   +1 more source

Safety evaluation of the food enzyme oryzin from the non‐genetically modified Aspergillus sp. strain LP 4–1281

EFSA Journal, Volume 24, Issue 9, September 2026.
Abstract The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus sp. strain LP 4‐1281 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 14 food manufacturing processes. Since residual amounts of food enzyme–Total Organic
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Daniele Cavanna, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Silvia Peluso, Yi Liu   +20 more
wiley   +1 more source

Influence of Yeast on Polyphenol Composition of Wine

Food Technology and Biotechnology, 2004
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced.
Caridi Andrea, Cufari Antonio, Lovino Raffaele, Palumbo Rosanna, Tedesco Idolo   +4 more
openaire   +6 more sources

Directed evolution as an approach to increase fructose utilization in synthetic grape juice by wine yeast AWRI 796. [PDF]

FEMS Yeast Res, 2022
Walker ME, Watson TL, Large CRL, Berkovich Y, Lang TA, Dunham MJ, Formby S, Jiranek V.   +7 more
europepmc   +1 more source

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation. [PDF]

Foods, 2022
Postigo V, Sanz P, García M, Arroyo T.
europepmc   +1 more source