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
Expectable diversity patterns in wine yeast communities.
Sign Up to like & getrecommendations! Published in 2022 at "FEMS yeast research"
DOI: 10.1093/femsyr/foac034
Abstract: Wine fermentations are dominated by Saccharomyces yeast. However, dozens of non-Saccharomyces yeast genera can be found in grape musts and in the early and intermediate stages of wine fermentation, where they co-exist with S. cerevisiae.… read more here.
Keywords: expectable diversity; wine; diversity; wine samples ... See more keywords
Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15026
Abstract: Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic,… read more here.
Keywords: wine yeast; yeast saccharomyces; saccharomyces cerevisiae; green tea ... See more keywords
The effect of vine variety and vintage on wine yeast community structure of grapes and ferments.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of applied microbiology"
DOI: 10.1111/jam.15471
Abstract: AIMS The yeast community structure associated with grapes is an essential part of the wine-growing chain with a significant effect on wine quality. The aim of the present study was to evaluate the effect of… read more here.
Keywords: yeast; wine yeast; community structure; effect ... See more keywords
Saccharomyces cerevisiae Cytosolic Thioredoxins Control Glycolysis, Lipid Metabolism, and Protein Biosynthesis under Wine-Making Conditions
Sign Up to like & getrecommendations! Published in 2019 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.02953-18
Abstract: Oxidative stress is a common hazardous condition that cells have to face in their lifetime. Oxidative damage may diminish cell vitality and viability by reducing metabolism and eventually leading to aging and ultimate death. Wine… read more here.
Keywords: saccharomyces cerevisiae; wine making; yeast; metabolism ... See more keywords
Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Microbiology Spectrum"
DOI: 10.1128/spectrum.00901-22
Abstract: Winemaking is a dynamic and complex process in which ethanol concentrations gradually increase to reach >10% (vol/vol) through alcoholic fermentation. However, there is little information on protein damage in wine yeast during winemaking. ABSTRACT Under… read more here.
Keywords: vol vol; ethanol; yeast cells; vol ... See more keywords
The Value of Long-Chain Fatty Acid Analysis, Randomly Amplified Polymorphic DNA and Electrophoretic Karyotyping for the Characterization of Wine Yeast Strains
Sign Up to like & getrecommendations! Published in 2017 at "South African Journal of Enology and Viticulture"
DOI: 10.21548/20-1-2219
Abstract: Wine yeast strains of Saccharomyces had previously been classified into several different species or varieties. This classification system was based mainly on sugar fermentation and assimilation patterns. Subsequently, most of these species were reclassified as… read more here.
Keywords: wine yeast; yeast strains; electrophoretic karyotyping;
Impact of yeast breeding for elevated glycerol production on fermentative activity and metabolite formation in chardonnay wine
Sign Up to like & getrecommendations! Published in 2017 at "South African Journal of Enology and Viticulture"
DOI: 10.21548/21-2-2218
Abstract: Glycerol in wine originates mainly as a by-product during fermentation by yeast and is thought to add to the body and smooth mouth-feel. We evaluated the properties of Chardonnay wine produced using various wine yeast… read more here.
Keywords: wine yeast; yeast strains; glycerol; yeast ... See more keywords
Properties of a Wine Yeast Antagonist, "Saccharomyces cerevisiae" T206. A Review
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DOI: 10.21548/23-2-2154
Abstract: Regardless of the type of killer yeast, winemaking may be adversely affected by a single type of killer yeast. In this review we present the properties of a single K2 strain, Saccharomyces cerevisiae T206, which… read more here.
Keywords: wine yeast; saccharomyces cerevisiae; killer; cerevisiae t206 ... See more keywords
Novel Wine Yeast for Improved Utilisation of Proline during Fermentation
Sign Up to like & getrecommendations! Published in 2018 at "Fermentation"
DOI: 10.3390/fermentation4010010
Abstract: Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to… read more here.
Keywords: wine yeast; novel wine; proline; fermentation ... See more keywords