Zobrazeno 1 - 10
of 85
pro vyhledávání: '"autochthonous yeast"'
Autor:
Corina Dumitrache, Mihaela Violeta Ghica, Mihai Frîncu, Iuliana Diana Bărbulescu, Mihaela Begea, Camelia Filofteia Diguță, Cornel Baniță, Valeriu V. Cotea, Florentina Israel-Roming, Răzvan Ionuț Teodorescu
Publikováno v:
Fermentation, Vol 10, Iss 8, p 413 (2024)
This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In
Externí odkaz:
https://doaj.org/article/abe2b05264ee4486a0f217402018220a
Autor:
Giuseppe Romano, Marco Taurino, Carmela Gerardi, Maria Tufariello, Marcello Lenucci, Francesco Grieco
Publikováno v:
Foods, Vol 13, Iss 2, p 312 (2024)
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the pos
Externí odkaz:
https://doaj.org/article/22ae2b641e2c4e87bea1efcc655edd6f
Akademický článek
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Autor:
Carmen Berbegal, Sergi Ferrer, Lucía Polo, Isabel Pardo, María José García-Esparza, Lorena Andrés, Inmaculada Álvarez, Victoria Lizama
Publikováno v:
Fermentation, Vol 9, Iss 7, p 654 (2023)
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same type of must. This w
Externí odkaz:
https://doaj.org/article/c457031d389a429d83fa9199ee3ea314
Autor:
On-ong Chanprasartsuk, Chanita Chamnoiprom, Kanhok charoenchai, Sunisa Phunpheng, Sudarat khamee, Suchanard panupintu
Publikováno v:
Science Technology and Engineering Journal (STEJ), Vol 6, Iss 1, Pp 67-77 (2020)
The allochthonous yeasts are generally exploited as starter for fruit wines production. The unique abilities of these yeasts are useful to fermented beverages industry. The autochthonous yeasts, non-Saccharomyces yeasts have been reported to be wild
Externí odkaz:
https://doaj.org/article/e632d08fcc0d4bad9956665f8071f597
Akademický článek
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Autor:
Fidanka Ilieva, Kire Petrov, Sanja Kostadinović Veličkovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha, Tuba Esatbeyoglu
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 6135 (2021)
Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced
Externí odkaz:
https://doaj.org/article/7df183a7f81a46faa59fc4e45a8425aa
Autor:
Beatriz García-Béjar, Daniel Sánchez-Carabias, Marina Alarcon, María Arévalo-Villena, Ana Briones
Publikováno v:
Animals, Vol 10, Iss 12, p 2340 (2020)
The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sa
Externí odkaz:
https://doaj.org/article/48669f39abcc4924b33505a9fbff86db
Akademický článek
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Autor:
María Alejandra Canseco Grellet, Karina Inés Dantur, María Francisca Perera, Pablo Miguel Ahmed, Ana Castagnaro, Francisco Noé Arroyo-Lopez, Joaquín Bautista Gallego, Bjorn Welin, Roberto Marcelo Ruiz
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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5 Figuras.-- 3 Tablas
In northwestern Argentina, sugarcane-derived industrial fermentation is being extensively used for bioethanol production, where highly adaptive native strains compete with the baker's yeast Saccharomyces cerevisiae traditio
In northwestern Argentina, sugarcane-derived industrial fermentation is being extensively used for bioethanol production, where highly adaptive native strains compete with the baker's yeast Saccharomyces cerevisiae traditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42d92ce80ba773a3d0fd4148e1d59327
https://api.elsevier.com/content/abstract/scopus_id/85137713138
https://api.elsevier.com/content/abstract/scopus_id/85137713138
