Zobrazeno 1 - 10
of 2 839
pro vyhledávání: '"Non-Saccharomyces"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 94-102 (2024)
To solve the current problems of fermented glutinous rice wine produced with traditional Jiuqu as a fermentation starter such as unstable quality, weak aroma and high alcohol content, this study selected non-Saccharomyces yeast strains with ester-pro
Externí odkaz:
https://doaj.org/article/cb14aa7a856b43c9a205dab93f93f81c
Autor:
Leda Noele Burdzaki, Gabriela Müller, Roger Wagner, Junior Mendes Furlan, Voltaire Sant’Anna, Lilian Hickert
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharom
Externí odkaz:
https://doaj.org/article/60a0bbbca6044747a70b90501e0b3c3b
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/226559ad404545c4a4ac1a6a5edc1e54
Autor:
Linbo Li, Chenyang Yuan, Lei Zhang, Ruichao Chu, Qingquan Yu, Jian Cai, Tianyou Yang, Mingxia Zhang
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts T
Externí odkaz:
https://doaj.org/article/7a8ca9fd2e7a423aa0391d0cb6537a3c
Publikováno v:
Foods, Vol 13, Iss 20, p 3214 (2024)
In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces y
Externí odkaz:
https://doaj.org/article/f5f5b1f1384a417b85201efcc6311413
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 179-187 (2023)
In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to id
Externí odkaz:
https://doaj.org/article/27a0f9b91628460e862458b6e50d9ef1
Akademický článek
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Akademický článek
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Autor:
Juan Carbonero-Pacheco, Florina Constanta-Mustafa, Raquel Muñoz-Castells, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez, Jaime Moreno-García
Publikováno v:
Fermentation, Vol 10, Iss 10, p 498 (2024)
This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequent
Externí odkaz:
https://doaj.org/article/dc43fab2ca194f7e888cb361e7449538
Autor:
Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi
Publikováno v:
Beverages, Vol 10, Iss 3, p 88 (2024)
In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyar
Externí odkaz:
https://doaj.org/article/965cf5737f9f4e368aa14736f58ab25e