New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-8861-4
Abstract: Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora… read more here.
Keywords: grape; non saccharomyces; grape juice; saccharomyces species ... See more keywords
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.100925
Abstract: ABSTRACT The use of Saccharomyces cerevisiae and non-Saccharomyces yeast species as mixed starters has advantages over pure culture fermentation because of increased wine sensory characteristics. The aim of the present study was to evaluate the… read more here.
Keywords: non saccharomyces; saccharomyces cerevisiae; saccharomyces strains; d254 ... See more keywords
Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.10.008
Abstract: The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol… read more here.
Keywords: non saccharomyces; aroma; fermentation; aroma profiling ... See more keywords
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.08.016
Abstract: Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and… read more here.
Keywords: inoculation; non saccharomyces; fermentation; cerevisiae bsc114 ... See more keywords
Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.09.013
Abstract: During wine fermentation, yeasts produce metabolites that are known growth regulators. The relationship between certain higher alcohols derived from aromatic amino acid metabolism and yeast signalling has previously been reported. In the present work, tryptophol… read more here.
Keywords: saccharomyces cerevisiae; non saccharomyces; fermentation; saccharomyces yeast ... See more keywords
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07302
Abstract: Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed.… read more here.
Keywords: wine production; berry wine; use non; saccharomyces yeasts ... See more keywords
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
Sign Up to like & getrecommendations! Published in 2022 at "ACS Omega"
DOI: 10.1021/acsomega.2c01035
Abstract: Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new… read more here.
Keywords: saccharomyces yeasts; craft; biomodulation physicochemical; beers using ... See more keywords
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2083574
Abstract: Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall… read more here.
Keywords: yeast selection; wine; spanish portuguese; non saccharomyces ... See more keywords
Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact.
Sign Up to like & getrecommendations! Published in 2017 at "FEMS microbiology ecology"
DOI: 10.1093/femsec/fix055
Abstract: During wine fermentations, Saccharomyces cerevisiae starts to excrete antimicrobial peptides (AMPs) into the growth medium that induce death of non-Saccharomyces yeasts at the end of exponential growth phase (24-48 h). Those AMPs were found to… read more here.
Keywords: cell cell; death; non saccharomyces; saccharomyces yeasts ... See more keywords
Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.
Sign Up to like & getrecommendations! Published in 2021 at "FEMS yeast research"
DOI: 10.1093/femsyr/foab017
Abstract: Non-Saccharomyces yeast species are nowadays recognized for their impact in wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector.… read more here.
Keywords: learning eighty; non saccharomyces; non; eighty years ... See more keywords
Potential of non-Saccharomyces yeast to produce non-alcoholic beer.
Sign Up to like & getrecommendations! Published in 2022 at "FEMS yeast research"
DOI: 10.1093/femsyr/foac039
Abstract: Recently, non-Saccharomyces yeast have become very popular in wine and beer fermentation. Their interesting abilities introduce novel aromatic profiles to the fermented product. In this study, screening of eight non-Saccharomyces yeast (Starmerella bombicola, Lindnera saturnus,… read more here.
Keywords: non alcoholic; produce non; saccharomyces yeast; alcoholic beer ... See more keywords