4.6 Article

Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico

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。
Review Food Science & Technology

Role of Yeasts on the Sensory Component of Wines

Patrizia Romano et al.

Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
Article Engineering, Chemical

Influence of Hanseniaspora uvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

Bruno Testa et al.

Summary: This study evaluated the effect of sequential inoculation of Hanseniaspora uvarum AS27 and a commercial Saccharomyces cerevisiae yeast on the physical-chemical and organoleptic features of traditional red wine. Results showed that sequential inoculation influenced the wine composition, enriching it in polyphenolic and volatile compounds, and giving the wine more pleasant characteristics. The use of specific non-Saccharomyces yeasts has been highlighted as a biotechnological resource in red wine production.

PROCESSES (2021)

Review Biotechnology & Applied Microbiology

Tasting the terroir of wine yeast innovation

I. S. Pretorius

FEMS YEAST RESEARCH (2020)

Article Food Science & Technology

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production

Giuseppina Paola Parpinello et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Ignacio Belda et al.

MOLECULES (2017)

Article Biotechnology & Applied Microbiology

Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

Pamela Vernocchi et al.

ANNALS OF MICROBIOLOGY (2015)

Article Chemistry, Applied

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Violeta Ivanova Petropulos et al.

FOOD CHEMISTRY (2014)

Proceedings Paper Agricultural Economics & Policy

Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations

Angela Capece et al.

37TH WORLD CONGRESS OF VINE AND WINE AND 12TH GENERAL ASSEMBLY OF THE OIV (PT 1) (2014)

Article Biotechnology & Applied Microbiology

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

Axelle Cadiere et al.

FOOD MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

A comparison of laboratory and pilot-scale fermentations in winemaking conditions

Erick Casalta et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

Review Chemistry, Applied

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Krista M. Sumby et al.

FOOD CHEMISTRY (2010)

Article Biotechnology & Applied Microbiology

Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with A1/2ilavka grapes

Sandi Orlic et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)

Article Multidisciplinary Sciences

Population genomics of domestic and wild yeasts

Gianni Liti et al.

NATURE (2009)

Article Biotechnology & Applied Microbiology

Comparative genome analysis of a Saccharomyces cerevisiae wine strain

Anthony R. Borneman et al.

FEMS YEAST RESEARCH (2008)

Review Biotechnology & Applied Microbiology

Wine yeasts for the future

Graham H. Fleet

FEMS YEAST RESEARCH (2008)

Article Biochemistry & Molecular Biology

Bread, beer and wine:: Saccharomyces cerevisiae diversity reflects human history

Jean-Luc Legras et al.

MOLECULAR ECOLOGY (2007)

Article Genetics & Heredity

How did Saccharomyces evolve to become a good brewer?

J Piskur et al.

TRENDS IN GENETICS (2006)

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

Saccharomyces cerevisiae wine yeast populations in a cold region in Argentinean Patagonia. A study at different fermentation scales

CA Lopes et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Review Agricultural Engineering

Applications of pectinases in the commercial sector: a review

DR Kashyap et al.

BIORESOURCE TECHNOLOGY (2001)

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)

Article Food Science & Technology

Structural model requirements to describe microbial inactivation during a mild heat treatment

AH Geeraerd et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)