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Estudo da fermentação em co-cultura de leveduras Saccharomyces e não-Saccharomyces para produção de cervejasStudy of fermentation in Saccharomyces and non-Saccharomyces yeast co-culture for beer production
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content
(Wiley Blackwell Publishing, Inc, 2017-03)
Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels ...
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
(MDPI, 2019-07)
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ...
Effect of wine yeast monoculture practice on the biodiversity of non-saccharomyces yeasts
(BLACKWELL PUBLISHING LTD, 2004)
Aims: The objective of this work was to study the effect of the use of Saccharomyces cerevisiae monocultures over the biodiversity of non-Saccharomyces yeasts in wine-producing areas in Chile. Methods and Results: ...
Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast
(Institute of Brewing, 2017)
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 ...
Estudo comparativo dos efeitos tóxicos induzidos por metil e etilmercúrio em Saccharomyces cerevisiae
(Universidade Federal de Santa MariaBrasilBioquímicaUFSMPrograma de Pós-Graduação em Ciências Biológicas: Bioquímica ToxicológicaCentro de Ciências Naturais e Exatas, 2016-09-02)
Mercury is a highly toxic metal found in environment mostly due to anthropological and industrial processes. Methylmercury (MeHg) originates from the methylation of inorganic mercury in aquatic environment and accumulates ...
Performance of several Saccharomyces strains for the alcoholic fermentation of sugar-sweetened high-strength wastewaters: Comparative analysis and kinetic modelling
(Elsevier Science, 2016-12)
This work focuses on the performance of ten commercial Saccharomyces yeast strains in the batch alcoholic fermentation of sugars contained in selected industrial wastewaters from the soft drink industry. Fermentation has ...
Estimación de la respuesta a la selección para rasgos de importancia enológica en Saccharomyces cerevisiae colectadas en Chile y Argentina (Mendoza)
(Universidad de Chile, 2016)
El uso de las levaduras comerciales en la industria del vino, ha mejorado y facilitado los manejos asociados a su elaboración, aportando mayor calidad sensorial. Hay diferentes tipos de levaduras que participan en las ...
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
(Springer, 2016)
Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...