Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines
In this study, six non‐Saccharomyces yeast strains, belonging to the genera Metschnikowia and Hanseniaspora, were screened for their effect on red wine colour and wine‐making capacity under pure culture conditions and mixed with Saccharomyces. An artificial red grape must was prepared, containing a phenolic extract of Tannat grapes that allows monitoring changes of key phenol parameters during fermentation, but without skin solids in the medium. When fermented in pure cultures, S. cerevisiae produced higher concentrations of acetaldehyde and vitisin B (acetaldehyde reaction‐dependent) compared to M. pulcherrima M00/0...
Source: Yeast - March 15, 2016 Category: Molecular Biology Authors: Karina Medina, Eduardo Boido, Laura Fariña, Eduardo Dellacassa, Francisco Carrau Tags: ISSY32 Special Issue Source Type: research
Non ‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines
In this study, six non‐Saccharomyces yeast strains, belonging to the genera Metschnikowia and Hanseniaspora, were screened for their effect on red wine colour and wine‐making capacity under pure culture conditions and mixed with Saccharomyces. An artificial red grape must was prepared, containing a phenolic extract of Tannat grapes that allows monitoring changes of key phenol parameters during fermentation, but without skin solids in the medium. When fermented in pure cultures, S. cerevisiae produced higher concentrations of acetaldehyde and vitisin B (acetaldehyde reaction‐dependent) compared to M. pulcherrima M00/0...
Source: Yeast - March 14, 2016 Category: Molecular Biology Authors: Karina Medina, Eduardo Boido, Laura Fari ña, Eduardo Dellacassa, Francisco Carrau Tags: ISSY32 Special Issue Source Type: research
Issue Information ‐ Notes for Contribs p1
No abstract is available for this article. (Source: Yeast)
Source: Yeast - March 10, 2016 Category: Molecular Biology Tags: Issue Information ‐ Notes for Contribs p1 Source Type: research
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains
This article is protected by copyright. All rights reserved. (Source: Yeast)
Source: Yeast - March 5, 2016 Category: Molecular Biology Authors: Valentina Martin, Eduardo Boido, Facundo Giorello, Albert Mas, Eduardo Dellacassa, Francisco Carrau Tags: ISSY32 Special Issue Source Type: research
Lipid production from hemicellulose with Lipomyces starkeyi in a pH regulated fed batch cultivation
This study investigated lipid production from the hemicellulosic fraction of birch wood by the oleaginous yeast Lipomyces starkeyi. Birch wood chips were thermochemically pretreated by hot water extraction, and the liquid phase, containing 45.1 g/l xylose as the major sugar, 13.1 g/l acetic acid and 4.7 g/l furfural was used for cultivations of L. starkeyi CBS1807. The hydrolysate strongly inhibited yeast growth; the strain could only grow in medium containing 30% of hydrolysate, at pH 6. At pH 5, growth stopped already upon addition of about 10% hydrolysate. In fed‐batch cultures fed with hydrolysate or a mode...
Source: Yeast - March 5, 2016 Category: Molecular Biology Authors: Jule Brandenburg, Johanna Blomqvist, Jana Pickova, Nemailla Bonturi, Mats Sandgren, Volkmar Passoth Tags: ISSY32 Special Issue Source Type: research
