Wine phenolic profile altered by yeast: Mechanisms and influences
Grape phenolic compounds undergo various types of transformations during winemaking
under the influences of yeasts, which further impacts the sensory attributes, thus the quality …
under the influences of yeasts, which further impacts the sensory attributes, thus the quality …
Yeast metabolism and its exploitation in emerging winemaking trends: From sulfite tolerance to sulfite reduction
Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and
antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite …
antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite …
[HTML][HTML] Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory …
I Benucci, M Cerreti, M Esti - Food Chemistry, 2024 - Elsevier
This study investigated the effect of controlled oxygen addition during alcoholic fermentation
(4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 …
(4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 …
Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
L Picariello, D Slaghenaufi… - Journal of the Science of …, 2020 - Wiley Online Library
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post‐
fermentative phase helps the stabilization of colour and the decrease of astringent tannins …
fermentative phase helps the stabilization of colour and the decrease of astringent tannins …
New online monitoring approaches to describe and understand the kinetics of acetaldehyde concentration during wine alcoholic fermentation: access to production …
C Guittin, F Maçna, C Picou, M Perez, A Barreau… - Fermentation, 2023 - mdpi.com
The compound acetaldehyde has complex synthesis kinetics since it accumulates during the
growth phase and is consumed by yeast during the stationary phase, as well as evaporating …
growth phase and is consumed by yeast during the stationary phase, as well as evaporating …
Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential …
Two different Metschnikowia strains (M. pulcherrima MP 346 or M. fructicola MF 98-3) were
applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance …
applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance …
Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must
E Li, R Mira de Orduña - Journal of Industrial Microbiology and …, 2017 - academic.oup.com
Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 50–70
mg l− 1 of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound …
mg l− 1 of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound …
Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast
X Xu, C Niu, C Liu, Q Li - Journal of agricultural and food chemistry, 2019 - ACS Publications
Acetaldehyde is produced by yeast during alcoholic fermentation, and its modification
greatly affects beer flavor and quality. In the current study, we analyzed two yeast strains …
greatly affects beer flavor and quality. In the current study, we analyzed two yeast strains …
Reverse metabolic engineering in lager yeast: impact of the NADH/NAD+ ratio on acetaldehyde production during the brewing process
X Xu, J Wang, M Bao, C Niu, C Liu, F Zheng… - Applied microbiology …, 2019 - Springer
Acetaldehyde is synthesized by yeast during the main fermentation period of beer
production, which causes an unpleasant off-flavor. Therefore, there has been extensive …
production, which causes an unpleasant off-flavor. Therefore, there has been extensive …
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
V Prieto-Santiago, I Aguiló-Aguayo, J Ortiz-Solà… - Foods, 2024 - mdpi.com
Due to recent interest in the potential of probiotics as health promoters and the impact of
health and environmental concerns on eating habits, non-dairy probiotic food products are …
health and environmental concerns on eating habits, non-dairy probiotic food products are …