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Isolation and molecular identification of wine yeasts from a Brazilian vineyard
(Springer, 2011-03-01)
Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...
Isolation and molecular identification of wine yeasts from a Brazilian vineyard
(Springer, 2011-03-01)
Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01-04)
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ...
Ploidy variation in kluyveromyces marxianus separates dairy and non-dairy isolates
(Frontiers in Genetics, 2018)
Levaduras no convencionales como herramientas de innovación y diferenciación en la producción de cervezaNon-conventional yeasts as tools for innovation and differentiation in brewing
(Asociación Argentina de Microbiología, 2021-03)
En la elaboración de cerveza las levaduras cumplen un rol fundamental. Además de ser responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido de carbono, también son capaces de metabolizar ...
Performance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers
(2021-01-02)
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts ...
Differences between indigenous yeast populations in spontaneously fermenting musts from V. vinifera L. and V. labrusca L. Grapes harvested in the same geographic location
(Frontiers Media S.A., 2018-06)
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less is known, however, about yeast communities present in grapes and fermenting musts from Vitis non-vinifera ecosystems. ...
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
(ELSEVIER SCIENCE BV, 2015)
High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower ...