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
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
Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer
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DOI: 10.1093/femsyr/foac042
Abstract: Abstract Nonalcoholic beers are becoming increasingly popular, in part due to consumers’ awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers using… read more here.
Keywords: yeast strains; nonalcoholic beers; producing nonalcoholic; different non ... See more keywords
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy
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DOI: 10.3390/foods11213373
Abstract: Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading… read more here.
Keywords: properties wines; yeast starter; cultivar; saccharomyces yeast ... See more keywords