Improving industrial yeast strains: exploiting natural and artificial diversity
J Steensels, T Snoek, E Meersman… - FEMS microbiology …, 2014 - academic.oup.com
Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …
[HTML][HTML] Microbial terroir and food innovation: The case of yeast biodiversity in wine
Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …
grape/must/wine environments including several yeast genera (eg, Saccharomyces …
Yeast interactions in inoculated wine fermentation
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the
ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the …
ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the …
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
R Pietrafesa, G Siesto, M Tufariello, L Palombi… - Frontiers in …, 2023 - frontiersin.org
This study investigated the influence of three Saccharomyces cerevisiae strains, selected
from different matrices-CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must)-on …
from different matrices-CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must)-on …
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region
Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been
proposed as selected starters due to their contribution for the overall aroma and chemical …
proposed as selected starters due to their contribution for the overall aroma and chemical …
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
This work is the first large-scale study on vineyard-associated yeast strains from Apulia
(Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and …
(Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and …
Biotechnological application of yeasts in food science: starter cultures, probiotics and enzyme production
M Arevalo‐Villena, A Briones‐Perez… - Journal of applied …, 2017 - academic.oup.com
This review is an account of experiences of two research teams (from Italy to Spain); the
leading idea is the following: yeasts represent valuable sources in food science and …
leading idea is the following: yeasts represent valuable sources in food science and …
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Different winemaking practices have been tried to improve wine quality and differentiate
wine styles. Low temperature fermentation has been proposed to enhance the aroma profile …
wine styles. Low temperature fermentation has been proposed to enhance the aroma profile …
Association between grape yeast communities and the vineyard ecosystems
J Drumonde-Neves, R Franco-Duarte, T Lima… - PLoS …, 2017 - journals.plos.org
The grape yeast biota from several wine-producing areas, with distinct soil types and
grapevine training systems, was assessed on five islands of Azores Archipelago, and …
grapevine training systems, was assessed on five islands of Azores Archipelago, and …
Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant
and anti-oxidasic activities. The current concern about the potential negative effects of sulfur …
and anti-oxidasic activities. The current concern about the potential negative effects of sulfur …