Cargando…

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink...

Descripción completa

Detalles Bibliográficos
Autores principales:	Fracassetti, Daniela, Bottelli, Paolo, Corona, Onofrio, Foschino, Roberto, Vigentini, Ileana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571751/ https://www.ncbi.nlm.nih.gov/pubmed/31052321 http://dx.doi.org/10.3390/metabo9050086

Ejemplares similares

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers
por: Merlino, Valentina Maria, et al.
Publicado: (2021)

Influence of Fermentation Water on Stable Isotopic D/H Ratios of Alcohol Obtained from Concentrated Grape Must
por: Perini, Matteo, et al.
Publicado: (2020)

Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials
por: Mangieri, Nicola, et al.
Publicado: (2022)

Capture of Fermentation Gas from Fermentation of Grape Must
por: Prusova, Bozena, et al.
Publicado: (2023)

A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499
por: Valdetara, Federica, et al.
Publicado: (2017)

The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste
por: Di Canito, Alessandra, et al.
Publicado: (2023)

Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must
por: Kassoumi, Konstantina, et al.
Publicado: (2022)

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process
por: Amores-Arrocha, Antonio, et al.
Publicado: (2018)

Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens
por: Cordero-Bueso, Gustavo, et al.
Publicado: (2017)

Potential of Piezoelectric MEMS Resonators for Grape Must Fermentation Monitoring †
por: Pfusterschmied, Georg, et al.
Publicado: (2017)

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review
por: Di Canito, Alessandra, et al.
Publicado: (2021)

Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective
por: Vigentini, Ileana, et al.
Publicado: (2016)

Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi
por: Cordero-Bueso, Gustavo, et al.
Publicado: (2022)

Soft drink and fruit juice problems solved /
por: Ashurst, P. R.
Publicado: (2009)

Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods
por: Fracassetti, Daniela, et al.
Publicado: (2019)

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production
por: Vigentini, Ileana, et al.
Publicado: (2017)

Natural Occurrence of Ochratoxin A in Musts, Wines and Grape Vine Fruits from Grapes Harvested in Argentina
por: Ponsone, María Lorena, et al.
Publicado: (2010)

The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics
por: Cisilotto, B., et al.
Publicado: (2020)

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts
por: Cioch-Skoneczny, Monika, et al.
Publicado: (2020)

How much sugar is hidden in drinks marketed to children? A survey of fruit juices, juice drinks and smoothies
por: Boulton, Jane, et al.
Publicado: (2016)

Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans
por: Bester, Adri, et al.
Publicado: (2023)

High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages
por: Pallarés, Noelia, et al.
Publicado: (2021)

Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
por: Viana, Tiago, et al.
Publicado: (2014)

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains
por: van Wyk, Niël, et al.
Publicado: (2020)

Microclimate of Grape Bunch and Sunburn of White Grape Berries: Effect on Wine Quality
por: Rustioni, Laura, et al.
Publicado: (2023)

Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must
por: Evers, Marie Sarah, et al.
Publicado: (2023)

Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must
por: Muñoz, Viviana, et al.
Publicado: (2014)

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE
por: Wang, Chunxiao, et al.
Publicado: (2015)

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light
por: Escott, Carlos, et al.
Publicado: (2021)

Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice
por: Marchal, Richard, et al.
Publicado: (2020)

Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
por: Kuerban, Dilinu, et al.
Publicado: (2023)

Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint
por: Tronchoni, Jordi, et al.
Publicado: (2022)

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
por: Putnik, Predrag, et al.
Publicado: (2020)

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties
por: Bendaali, Yasmina, et al.
Publicado: (2022)

Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation
por: Antoniewicz, Justyna, et al.
Publicado: (2021)

Evaluating the buffering capacity of various soft drinks, fruit juices and tea
por: Singh, Smita, et al.
Publicado: (2010)

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei
por: Mirmohammadi, Royaossadat, et al.
Publicado: (2021)

Methodology to Quantify and Screen the Demineralization of Teeth by Immersing Them in Acidic Drinks (Orange Juice, Coca-Cola™, and Grape Juice): Evaluation by ICP OES
por: Melo, Eliane S. P., et al.
Publicado: (2021)

CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production
por: Vigentini, Ileana, et al.
Publicado: (2017)

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must
por: Raymond Eder, María L., et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_oco32b8nbubobmnsbo5kcj06mu