Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Stefanie Fritsch"'
Autor:
Madina Akan, Andreas Gudiksen, Yasemin Baran, Heike Semmler, Silvia Brezina, Stefanie Fritsch, Doris Rauhut, Jürgen Wendland
Publikováno v:
Fermentation, Vol 9, Iss 9, p 786 (2023)
Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino aci
Externí odkaz:
https://doaj.org/article/e7a6fea5ea154b6dbe35d01c326a912e
Autor:
Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 4015 (2023)
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider a
Externí odkaz:
https://doaj.org/article/94db586ae2424f4aa513597a3adc84ba
Autor:
Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn, Niël van Wyk
Publikováno v:
Fermentation, Vol 9, Iss 2, p 109 (2023)
In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation wit
Externí odkaz:
https://doaj.org/article/7cdc85c96fae47e6a1872306bd136068
Autor:
Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn
Publikováno v:
Applied Sciences, Vol 12, Iss 14, p 6919 (2022)
In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using
Externí odkaz:
https://doaj.org/article/3fbdde521b8b4b2aa15b41b1da24a1cd
Autor:
Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut
Publikováno v:
Food Chemistry: X, Vol 5, Iss , Pp - (2020)
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevi
Externí odkaz:
https://doaj.org/article/287ed45bf8a34cae9808c42a76c6b4ec
Autor:
Andrii Tarasov, Federico Garzelli, Christoph Schuessler, Stefanie Fritsch, Christophe Loisel, Alexandre Pons, Claus-Dieter Patz, Doris Rauhut, Rainer Jung
Publikováno v:
Molecules, Vol 26, Iss 20, p 6256 (2021)
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu
Externí odkaz:
https://doaj.org/article/c693420cc41a483d9c2978ef0d9b815b
Autor:
Debora Mecca, Santiago Benito, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut
Publikováno v:
Fermentation, Vol 6, Iss 1, p 35 (2020)
This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fer
Externí odkaz:
https://doaj.org/article/2fdd083135dc48a89952a190af264e8e
Autor:
Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut
Publikováno v:
Fermentation, Vol 5, Iss 3, p 79 (2019)
In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Sacch
Externí odkaz:
https://doaj.org/article/bbe800c2d6c846138a1cf3fd6195eeb4
Autor:
Claus-Dieter Patz, Alexandre Pons, Stefanie Fritsch, Christophe Loisel, Doris Rauhut, Rainer Jung, Christoph Schuessler, Federico Garzelli, Andrii Tarasov
Publikováno v:
Molecules
Molecules, MDPI, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩
Volume 26
Issue 20
Molecules, Vol 26, Iss 6256, p 6256 (2021)
Molecules, MDPI, 2021, 26 (20), pp.6256. ⟨10.3390/molecules26206256⟩
Volume 26
Issue 20
Molecules, Vol 26, Iss 6256, p 6256 (2021)
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c7191f19b71a2571a0f14c1abd428c7
https://hal.inrae.fr/hal-03432975
https://hal.inrae.fr/hal-03432975
Autor:
Stefano Scansani, Niël van Wyk, Khalil Bou Nader, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Ludwig Pasch, Isak S. Pretorius, Christian von Wallbrunn, Sylvia Schnell, Doris Rauhut
Publikováno v:
International Journal of Food Microbiology. 365:109549
Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e61e7f02586512db1e667ca63e3be8
https://doi.org/10.1016/j.ijfoodmicro.2022.109549
https://doi.org/10.1016/j.ijfoodmicro.2022.109549