Results 51 to 60 of about 435,518 (213)
Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations
Microbial BiotechnologyWinemaking has leveraged microbiology to enhance wine quality, typically by engineering and inoculating individual yeast strains with desirable traits. However, yeast strains do not grow alone during wine fermentation, rather they are embedded in diverse
Ignacio Belda +4 more
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Comparison of fermentation effects of six kinds of probiotics on rice wine
Shipin yu jixie, 2023 Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus ...
HUANG Zhi-guo +4 more
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Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
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Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
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Flor yeast: new perspectives beyond wine ageing
Frontiers in Microbiology, 2016 The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the ageing of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative ...
Jean-luc eLegras +11 more
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Biological Research, 2023 For more than 20 years, Saccharomyces cerevisiae has served as a model organism for genetic studies and molecular biology, as well as a platform for biotechnology (e.g., wine production). One of the important ecological niches of this yeast that has been
Eduardo I. Kessi-Pérez +10 more
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Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
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Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
Scientific Reports, 2022 The aim of the present study was to establish a new process for brewing red raspberry wine with immobilized yeast and improve the value of red raspberry. Using the spore filaments of P.
Miao Liu, Xiaoyu Qin, Xiaotong Wu
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Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
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Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]
, 2011 In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
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