Zobrazeno 1 - 10
of 2 779
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
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
Akademický článek
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Akademický článek
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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
Autor:
Jie Zhang, Pengyan Li, Peiyao Zhang, Tieru Wang, Jianrui Sun, Libo Wang, Zhouya Bai, Jiangfeng Yuan, Lina Zhao, Shaobin Gu
Publikováno v:
Foods, Vol 13, Iss 16, p 2599 (2024)
With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fe
Externí odkaz:
https://doaj.org/article/6931c4ff7cee47b4a28dab7e1a7c59a5
Autor:
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Foods, Vol 13, Iss 16, p 2640 (2024)
While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the imp
Externí odkaz:
https://doaj.org/article/b304520c4cee4efa8a0fb819ccdd2d2a
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6755 (2024)
Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar fo
Externí odkaz:
https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68
Autor:
Kathiresan Purushothaman, Alexander D. Crawford, Sérgio D.C. Rocha, Aleksandar B. Göksu, Byron Morales Lange, Liv Torunn Mydland, Shubha Vij, Lin Qingsong, Margareth Øverland, Charles McL. Press
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e26547- (2024)
Yeasts contain bioactive components that can enhance fish immune robustness and disease resistance. Our study focused on analyzing intestinal immunoregulatory pathways in zebrafish (Danio rerio) using iTRAQ and 2D LC-MS/MS to quantify intestinal prot
Externí odkaz:
https://doaj.org/article/ce7d47a82d004588bcc32aabf871fe92