Non-conventional yeast species for lowering ethanol content of wines
M Ciani, P Morales, F Comitini, J Tronchoni… - Frontiers in …, 2016 - frontiersin.org
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …
are some of the main challenges affecting the winemaking industry nowadays. Among the …
Engineering strategies in microorganisms for the enhanced production of squalene: advances, challenges and opportunities
The triterpene squalene is a natural compound that has demonstrated an extraordinary
diversity of uses in pharmaceutical, nutraceutical, and personal care industries. Emboldened …
diversity of uses in pharmaceutical, nutraceutical, and personal care industries. Emboldened …
Implications of nitrogen nutrition for grapes, fermentation and wine
SJ BELL, PA Henschke - Australian journal of grape and wine …, 2005 - Wiley Online Library
This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …
establishes the effects that nitrogen has on grape berry and wine composition and the …
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions
Over the last decades there has been an increase in ethanol concentration in wine. High
ethanol concentration may impact negatively wine flavor and can be associated with harmful …
ethanol concentration may impact negatively wine flavor and can be associated with harmful …
Oxygen Consumption by Anaerobic Saccharomyces cerevisiae under Enological Conditions: Effect on Fermentation Kinetics
E Rosenfeld, B Beauvoit, B Blondin… - Applied and …, 2003 - Am Soc Microbiol
The anaerobic growth of the yeast Saccharomyces cerevisiae normally requires the addition
of molecular oxygen, which is used to synthesize sterols and unsaturated fatty acids (UFAs) …
of molecular oxygen, which is used to synthesize sterols and unsaturated fatty acids (UFAs) …
Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae
Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these
nutrients can inhibit sugar uptake and growth, which leads to incomplete or …
nutrients can inhibit sugar uptake and growth, which leads to incomplete or …
Metabolic engineering of Saccharomyces cerevisiae to improve 1-hexadecanol production
Fatty alcohols are important components of a vast array of surfactants, lubricants, detergents,
pharmaceuticals and cosmetics. We have engineered Saccharomyces cerevisiae to …
pharmaceuticals and cosmetics. We have engineered Saccharomyces cerevisiae to …
The microbial challenge of winemaking: Yeast-bacteria compatibility
The diversity and complexity of wine environments present challenges for predicting
success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is …
success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is …
Effects of aeration on growth, ethanol and polyol accumulation by Spathaspora passalidarum NRRL Y‐27907 and Scheffersomyces stipitis NRRL Y‐7124
ABSTRACT Spathaspora passalidarum NN245 (NRRL‐Y27907) is an ascomycetous yeast
that displays a higher specific fermentation rate with xylose than with glucose. Previous …
that displays a higher specific fermentation rate with xylose than with glucose. Previous …
Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications
JM Salmon - LWT-Food Science and Technology, 2006 - Elsevier
During alcoholic fermentation, even when Saccharomyces cerevisiae cells have used the
required oxygen for lipid synthesis, they can consume much more oxygen with no …
required oxygen for lipid synthesis, they can consume much more oxygen with no …