Results 31 to 40 of about 435,518 (213)

The Microbial Diversity of Sherry Wines

Fermentation, 2018
The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors.
Gustavo Cordero-Bueso, Marina Ruiz-Muñoz, Mónica González-Moreno, Salvador Chirino, María del Carmen Bernal-Grande, Jesús Manuel Cantoral   +5 more
doaj   +1 more source

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis

BIO Web of Conferences, 2023
With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines
Yao Meiling, Wang Fei, Arpentin Gheorghe
doaj   +1 more source

Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong [PDF]

Shipin Kexue
To investigate indigenous yeast resources and diversity in the wine producing region of Penglai, Shandong, WLN medium combined with sequencing of the D1/D2 region of the 26S rDNA was employed to isolate and identify yeasts during spontaneous fermentation
LU Yangyang, ZHANG Yiying, LAN Yibin, LI Jin, ZHOU Penghui, DUAN Changqing, YAN Guoliang
doaj   +1 more source

Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine

Foods
Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with low-yield higher alcohols for the fermentation of mulberry wine, we tested five commonly used commercial ...
Weijia Lian, Jing Lei, Chen Han, Jiuyun Wu, Zhigang Liu, Wei Liu, Ayijiamali Jiapaer, Hanming Su, Yanjun Xu, Ya Chen, Fengjuan Liu   +10 more
doaj   +1 more source

Genomic Adaptations of Saccharomyces Genus to Wine Niche

Microorganisms, 2022
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication ...
Estéfani García-Ríos, José Manuel Guillamón   +1 more
doaj   +1 more source

Directed metabolomic approaches for the characterization and development of new yeast strains

BIO Web of Conferences, 2015
Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality.
Belda Ignacio, Benito Santiago, Ruiz Javier, Conchillo Lorena B., Alonso Alejandro, Marquina Domingo, Calderón Fernando, Navascués Eva, Santos Antonio   +8 more
doaj   +1 more source

The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry

Agribusiness, EarlyView.
ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley   +1 more source

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Observations on the oxygen consumption during maturation of wines on lees

OENO One, 1999
Traditional enological practices (« Bâtonnage » or « microoxygénation » techniques) during wine aging on yeast lees include limited repetitive additions of small amounts of oxygen to the wines.
Caroline Fornairon-Bonnefond, Jean-Paul Mazauric, Jean-Michel Salmon, Michel Moutounet   +3 more
doaj   +1 more source

Intuition or Rationality? A Revised Knowledge‐Attitude‐Behaviour Framework in Sustainable Consumer Behaviour

Business Strategy and the Environment, EarlyView.
ABSTRACT The paper provides a revised knowledge–attitude–behaviour (KAB) framework to explain sustainable consumption. Drawing on the dual‐process perspective, the study investigates how intuitive and rational cues shape the translation of objective product knowledge into sustainable attitudes and consumption.
Alberto Massacci, Valerio Natale, Elena Casprini, Lorenzo Zanni   +3 more
wiley   +1 more source