Results 11 to 20 of about 435,518 (213)

Yeasts and wine colour

Croatian Journal of Food Science and Technology, 2019
Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that ...
BRANKA MOZETIČ VODOPIVEC, DOROTA KORTE, LORENA BUTINAR, JELENA TOPIĆ BOŽIČ   +3 more
doaj   +4 more sources

Wine Yeasts 1.0 [PDF]

Microorganisms, 2021
The conversion of grape juice into wine is a complex biochemical process involving alcoholic fermentation, production of wide range of metabolites and interactions of yeast strains, bacteria and fungi [...]
openaire   +3 more sources

Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach

OENO One, 2022
Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast metabolism significantly contributes to wine organoleptic properties, and some yeast metabolism-
Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, florian bauer   +4 more
doaj   +1 more source

Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity

Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited.
Osborne, James P., Qian, Michael
core   +6 more sources

The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine

Fermentation, 2022
This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation,
Kamil Prokes, Mojmir Baron, Jiri Mlcek, Tunde Jurikova, Anna Adamkova, Sezai Ercisli, Jiri Sochor   +6 more
doaj   +1 more source

Flavour-active wine yeasts [PDF]

Applied Microbiology and Biotechnology, 2012
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly ...
Cordente, A., Curtin, C., Varela, C., Pretorius, I.   +3 more
openaire   +3 more sources

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Applied Sciences, 2021
Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines
Fidanka Ilieva, Kire Petrov, Sanja Kostadinović Veličkovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha, Tuba Esatbeyoglu   +6 more
doaj   +1 more source

Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China

eFood, 2020
The investigation of indigenous wine yeast can facilitate the production of distinctive Beijing wine by providing wineries with more choices in distinctive wine yeasts.
Qianwen Zhang, Hui Li, Xiangyu Sun, Weidong Huang, Jicheng Zhan   +4 more
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Modificacions de les Propietats Fisicoquímiques de les "Lies" de Segona Fermentació durant la Criança del Cava [PDF]

, 2010
[cat] Els caves són vins escumosos que es distingeixen per la seva criança particular en contacte amb els llevats de la segona fermentació per un període no inferior a 9 mesos. Com més es perllonga la criança, se suposa una millor qualitat del vi.
Gallardo Chacón, Joan Josep
core   +6 more sources

Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing [PDF]

Zhongguo niangzao
Yeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways.
FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao
doaj   +1 more source