Physiology, ecology and industrial applications of aroma formation in yeast
MC Dzialo, R Park, J Steensels… - FEMS microbiology …, 2017 - academic.oup.com
Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …
Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts
B Divol, M du Toit, E Duckitt - Applied microbiology and biotechnology, 2012 - Springer
Sulphur dioxide has been used as a common preservative in wine since at least the
nineteenth century. Its use has even become essential to the making of quality wines …
nineteenth century. Its use has even become essential to the making of quality wines …
Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine
B Peng, F Li, L Cui, Y Guo - Journal of food science, 2015 - Wiley Online Library
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …
Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples
M Ye, T Yue, Y Yuan - European Food Research and Technology, 2014 - Springer
In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …
Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice
In this study mango juice fermentation at laboratory scale with controlled inoculation using
selected yeast strain was performed (Saccharomyces cerevisiae 101). Effect of fermentation …
selected yeast strain was performed (Saccharomyces cerevisiae 101). Effect of fermentation …
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts
From a technological point of view, yeast resistance to sulfite is of great interest and
represents an important technological character for winemaking. Several mechanisms are …
represents an important technological character for winemaking. Several mechanisms are …
The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples
P Satora, P Sroka, A Duda-Chodak, T Tarko… - Food Chemistry, 2008 - Elsevier
The aim of this study was to determine the influence of apple variety (Šampion, Idared and
Gloster) on the polyphenol profile, volatile composition and sensory characteristics of apple …
Gloster) on the polyphenol profile, volatile composition and sensory characteristics of apple …
The production of fruit wines–a review
Sažetak Fruit wines production has been growing steadily in recent years, and its market
potential is strong, which correlates with the demand for and development of new functional …
potential is strong, which correlates with the demand for and development of new functional …
Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method
An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic,
lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was …
lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was …
Domestication signatures in the non-conventional yeast Lachancea cidri
Evaluating domestication signatures beyond model organisms is essential for a thorough
understanding of the genotype-phenotype relationship in wild and human-related …
understanding of the genotype-phenotype relationship in wild and human-related …