Biomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109839
Abstract: Abstract Hanseniaspora uvarum strain Yun268 was inoculated with Saccharomyces cerevisiae strains of different antagonistic abilities (RV002 and RV171) to evaluate fruity ester production in mixed fermentation. Co-inoculation (CI) and sequential inoculation (SI) of two yeast… read more here.
Keywords: uvarum killer; fruity esters; biomass; fermentation ... See more keywords
Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c02073
Abstract: This study extensively characterized yeast polysaccharides (YPs) from Pichia fermentans (PF) and Pichia kluyveri (PK), with a specific focus on their structural attributes and their interaction with wine fruity esters in a model wine system.… read more here.
Keywords: fruity esters; wine fruity; yeast polysaccharides; fruity ... See more keywords
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030491
Abstract: Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14… read more here.
Keywords: melon; wine; fruity; novel sparkling ... See more keywords