Results 21 to 30 of about 435,518 (213)
Evaluation of Yeast Strains on Wine Composition and Sensory Character
Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on
Dumont, Ann +2 more
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Wine yeasts for the future [PDF]
FEMS Yeast Research, 2008 International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where ...
openaire +2 more sources
THE QUALITY OF RED WINE FROM VRANEC, MERLOT AND FRANKOVKA FERMENTED BY COMMERCIAL AND BAKER'S YEASTS
Journal of Agriculture and Plant Sciences, 2023 The aim of this study is determination of the quality of red wines from grape varieties Vranec, Merlot and Frankovka fermented by wine yeasts from the French manufacturer SELECTYS® LA DÉLICIEUSE and baker's yeast seeded in a ratio of 0.25 g/L.
Fidanka Ilieva +4 more
doaj +1 more source
Microorganisms, 2020 Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and
María del Carmen González-Jiménez +6 more
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Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]
, 2012 The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Pinandita, A.P.P. +4 more
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Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection
Frontiers in Microbiology, 2017 The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates ...
José M. Guillamón +2 more
doaj +1 more source
Journal of Applied Agricultural Science and Technology, 2023 Gandaria fruit wine, however, is still made using a straightforward fermentation procedure, hence the final product is murky. The correct variables for judging fruit wine quality still require a number of optimization procedures to be carried out.
Erynola Moniharapon +2 more
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Comparative analysis of quality of Rosa roxburghii wine fermented by different commercial Saccharomyces cerevisiae [PDF]
Zhongguo niangzaoIn order to screen the commercial Saccharomyces cerevisiae suitable for Rosa roxburghii wine brewing, using R. roxburghii juice as the raw material, R. roxburghii wine was prepared by single fermentation with 3 commercial S. cerevisiae (Angel wine active
ZHANG Xiaoqin, SU Hao, LI Dong, AN Yanlin, JIANG Sixia, ZHANG Feng
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Analysis of Flavor and Quality of Cerasus humilis Wine Fermented by Different Yeast Strains
Shipin gongye ke-jiNine types of commercial brewing yeast commonly used in industrial production from different manufacturers were used in the fermentation of Cerasus humilis wine.
Yanrui MA +7 more
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The objectives of this research project are to gain a better understanding of juice/must nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon wines in relationship to both viticulture and winemaking practices ...
Martin, Olga +6 more
core +6 more sources