Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tom A. Lang"'
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
In wine fermentation, improved wine complexity and sensorial properties can arise from the use of non-Saccharomyces yeast. Generally less alcohol tolerant, such strains often do not finish fermentation, therefore requiring a second inoculation with t
Externí odkaz:
https://doaj.org/article/97bc961370ff45e7859dbdec30e0f482
Autor:
Michelle E, Walker, Tommaso L, Watson, Christopher R L, Large, Yan, Berkovich, Tom A, Lang, Maitreya J, Dunham, Sean, Formby, Vladimir, Jiranek
Publikováno v:
FEMS Yeast Research. 22
In winemaking, slow or stuck alcoholic fermentation can impact processing efficiency and wine quality. Residual fructose in the later stages of fermentation can leave the wine ‘out of specification’ unless removed, which requires reinoculation or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56e4bdd065c67821b013e9656de36b9a
https://doi.org/10.1093/femsyr/foac022
https://doi.org/10.1093/femsyr/foac022
Publikováno v:
FEMS Yeast Research. 21
When investigating yeast gene function in relation to fermentation, many screens rely on haploid yeast derivatives. This, however, is not representative of industrial strains, which are typically diploid. One such example is the disruption of ECM33,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9383baa279c02f931374778960078a28
https://doi.org/10.1093/femsyr/foab044
https://doi.org/10.1093/femsyr/foab044
Publikováno v:
International Journal of Food Microbiology. 294:42-49
Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3494b9b1ca2a883c3bae18f0d75989b8
https://doi.org/10.1016/j.ijfoodmicro.2019.01.014
https://doi.org/10.1016/j.ijfoodmicro.2019.01.014
Autor:
Josephine J Peter, Tommaso L. Watson, Jennifer M. Gardner, Michelle E. Walker, Tina Tran, Tom A Lang, Angus H. Forgan, Anthony R. Borneman, Vladimir Jiranek
Publikováno v:
FEMS Yeast Research. 18
A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a170738f3760008041c2d4032123450b
https://doi.org/10.1093/femsyr/foy009
https://doi.org/10.1093/femsyr/foy009
Publikováno v:
Land, Vol 10, Iss 7, p 676 (2021)
We tested the hypothesis that upland wetland restorations provide the same quality of wetland, in terms of ecosystem services and biodiversity, as natural wetlands in the St. Lawrence River Valley. Water quality (pH, alkalinity, colored dissolved org
Externí odkaz:
https://doaj.org/article/074ca2b63fb9409b9c08b5fdfd216bcc