Cargando…

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xu, Ahui, Xiao, Yiwen, He, Zhenyong, Liu, Jiantao, Wang, Ya, Gao, Boliang, Chang, Jun, Zhu, Du
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8875693/ https://www.ncbi.nlm.nih.gov/pubmed/35205881 http://dx.doi.org/10.3390/jof8020128

Ejemplares similares

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine
por: Qiu, Xiangyu, et al.
Publicado: (2021)

Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation
por: Liu, Peitong, et al.
Publicado: (2021)

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
por: Tofalo, Rosanna, et al.
Publicado: (2016)

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
por: Bagheri, Bahareh, et al.
Publicado: (2017)

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
por: Denat, Marie, et al.
Publicado: (2021)

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines
por: Gao, Pingping, et al.
Publicado: (2022)

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae
por: Hu, Lanlan, et al.
Publicado: (2020)

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
por: Liu, Pei-Tong, et al.
Publicado: (2019)

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines
por: Błaszczyk, Urszula, et al.
Publicado: (2022)

Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
por: Huang, Mingzheng, et al.
Publicado: (2022)

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
por: Oliveira, Inês, et al.
Publicado: (2019)

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts
por: Badura, Jennifer, et al.
Publicado: (2022)

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines
por: Sanoppa, Kanokchan, et al.
Publicado: (2019)

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
por: Borren, Elliot, et al.
Publicado: (2020)

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen
por: Brice, Claire, et al.
Publicado: (2018)

Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines
por: Arslan, Ebru, et al.
Publicado: (2018)

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods
por: Tofalo, Rosanna, et al.
Publicado: (2013)

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae
por: Bellon, Jennifer R., et al.
Publicado: (2013)

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
por: Delač Salopek, Doris, et al.
Publicado: (2022)

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation
por: Li, Yudong, et al.
Publicado: (2014)

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
por: Lleixà, Jessica, et al.
Publicado: (2016)

Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains
por: Girardi-Piva, Giovana, et al.
Publicado: (2022)

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains
por: Fairbairn, Samantha, et al.
Publicado: (2017)

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae
por: Lee, Pin-Rou, et al.
Publicado: (2013)

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
por: Gobert, Antoine, et al.
Publicado: (2017)

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae
por: García-Ríos, Estéfani, et al.
Publicado: (2017)

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
por: Maicas, Sergi, et al.
Publicado: (2023)

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae
por: Liu, Wenhan, et al.
Publicado: (2023)

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
por: Minnaar, P.P., et al.
Publicado: (2019)

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
por: Chen, Yu, et al.
Publicado: (2022)

Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae
por: Kutyna, Dariusz R., et al.
Publicado: (2018)

Genome-Wide Study of the Adaptation of Saccharomyces cerevisiae to the Early Stages of Wine Fermentation
por: Novo, Maite, et al.
Publicado: (2013)

Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae
por: Martí-Raga, Maria, et al.
Publicado: (2016)

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling
por: Henriques, David, et al.
Publicado: (2018)

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
por: Scansani, Stefano, et al.
Publicado: (2020)

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters
por: Lee, Sae-Byuk, et al.
Publicado: (2016)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile
por: Zhang, Bo-Qin, et al.
Publicado: (2018)

Draft Genome Sequence of the Wine Yeast Strain Saccharomyces cerevisiae I-328
por: Mardanov, Andrey V., et al.
Publicado: (2018)

Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains
por: Karaoglan, Hatice Aybuke, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_fmj6krf9ggeulgsgp1d25tajfp