4.7 Article

Enological Suitability of Indigenous Yeast Strains for 'Verdejo' Wine Production

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

Monika Cioch-Skoneczny et al.

Summary: The study focused on physicochemical characterization of wines produced using indigenous yeasts isolated from cold climate grape musts. Wines produced with native S. cerevisiae MH020215 strains showed more favorable enological properties, with desirable volatile compounds synthesis contributing to a favorable aromatic profile. Wines obtained using N. ishiwadae MG971259 cultures had higher total acidity and fusel alcohol content, resulting in an unfavorable sensory profile.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Food Science & Technology

Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Dimitrios Kontogiannatos et al.

Summary: In this study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from two famous wine regions in Greece, Nemea and Mantinia, to evaluate their oenological potential. Five distinct yeast profiles were recovered using RAPD-PCR, and two selected strains, Soi2 and L2M, showed potential for industrial fermentations of Agiorgitiko and Moschofilero grape musts, respectively. The volatile compounds of the wines produced by these strains were determined by GC-FID, demonstrating their feasibility in industrial fermentations.

BEVERAGES (2021)

Article Food Science & Technology

Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines

A. M. Mislata et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)

Review Microbiology

The Genus Metschnikowia in Enology

Javier Vicente et al.

MICROORGANISMS (2020)

Article Biotechnology & Applied Microbiology

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

Margarita Garcia et al.

FERMENTATION-BASEL (2020)

Review Biotechnology & Applied Microbiology

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Alice Vilela

FERMENTATION-BASEL (2020)

Review Biotechnology & Applied Microbiology

Applications of Metschnikowia pulcherrima in Wine Biotechnology

Antonio Morata et al.

FERMENTATION-BASEL (2019)

Article Biotechnology & Applied Microbiology

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Ophelie Dutraive et al.

FERMENTATION-BASEL (2019)

Article Biotechnology & Applied Microbiology

Conventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial Activity

Patricia A. Howe et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)

Article Biotechnology & Applied Microbiology

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Javier Ruiz et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Review Biotechnology & Applied Microbiology

Lachancea thermotolerans Applications in Wine Technology

Antonio Morata et al.

FERMENTATION-BASEL (2018)

Review Biotechnology & Applied Microbiology

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Nedret Neslihan Ivit et al.

FERMENTATION-BASEL (2018)

Article Biotechnology & Applied Microbiology

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Catarina Barbosa et al.

FERMENTATION-BASEL (2018)

Article Biochemistry & Molecular Biology

Yeasts found in vineyards and wineries

Cristian Varela et al.

Review Biotechnology & Applied Microbiology

Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

Helena Albergaria et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Article Microbiology

Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations

Beatriz Padilla et al.

FRONTIERS IN MICROBIOLOGY (2016)

Review Microbiology

Yeast Interactions in Inoculated Wine Fermentation

Maurizio Ciani et al.

FRONTIERS IN MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

Aspasia A. Nisiotou et al.

BIOMED RESEARCH INTERNATIONAL (2015)

Review Biotechnology & Applied Microbiology

Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered

Neil P. Jolly et al.

FEMS YEAST RESEARCH (2014)

Article Agriculture, Multidisciplinary

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

Marine Gammacurta et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Biotechnology & Applied Microbiology

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

Albert Mas et al.

BIOMED RESEARCH INTERNATIONAL (2014)

Review Biotechnology & Applied Microbiology

The biology of habitat dominance; can microbes behave as weeds?

Jonathan A. Cray et al.

MICROBIAL BIOTECHNOLOGY (2013)

Article Biotechnology & Applied Microbiology

Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Ariel Massera et al.

ANNALS OF MICROBIOLOGY (2012)

Article Chemistry, Analytical

Sensing Free Sulfur Dioxide in Wine

Tanya M. Monro et al.

SENSORS (2012)

Review Food Science & Technology

New trends in yeast selection for winemaking

J. A. Suarez-Lepe et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Article Biotechnology & Applied Microbiology

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Imma Andorra et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)

Review Biotechnology & Applied Microbiology

Production and biological function of volatile esters in Saccharomyces cerevisiae

Sofie M. G. Saerens et al.

MICROBIAL BIOTECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Anthony L. Robinson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biotechnology & Applied Microbiology

Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes

Francesca Comitini et al.

ANNALS OF MICROBIOLOGY (2008)

Review Biotechnology & Applied Microbiology

Wine yeasts for the future

Graham H. Fleet

FEMS YEAST RESEARCH (2008)

Article Food Science & Technology

First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castanal grown in Galicia (NW Spain)

Mar Vilanova et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Chemistry, Applied

Volatile components of Zalema white wines

M. Jose Gomez-Miguez et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina

M Combina et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Review Food Science & Technology

Yeast and bacterial modulation of wine aroma and flavour

JH Swiegers et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)

Review Food Science & Technology

Determining wine aroma from compositional data

IL Francis et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)

Article Food Science & Technology

Yeast interactions and wine flavour

GH Fleet

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Microbiology

Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation

JL Legras et al.

FEMS MICROBIOLOGY LETTERS (2003)

Article Biotechnology & Applied Microbiology

Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts

P Romano et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2003)

Article Biotechnology & Applied Microbiology

Analysis of yeast populations during alcoholic fermentation:: A six year follow-up study

G Beltran et al.

SYSTEMATIC AND APPLIED MICROBIOLOGY (2002)

Article Microbiology

Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years

MJ Torija et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2001)