Cargando…

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschn...

Descripción completa

Detalles Bibliográficos
Autores principales:	Naselli, Vincenzo, Prestianni, Rosario, Badalamenti, Natale, Matraxia, Michele, Maggio, Antonella, Alfonzo, Antonio, Gaglio, Raimondo, Vagnoli, Paola, Settanni, Luca, Bruno, Maurizio, Moschetti, Giancarlo, Francesca, Nicola
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952006/ https://www.ncbi.nlm.nih.gov/pubmed/36829997 http://dx.doi.org/10.3390/antiox12020439

Ejemplares similares

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives
por: Alfonzo, Antonio, et al.
Publicado: (2023)

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
por: Escott, Carlos, et al.
Publicado: (2022)

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
por: Canonico, Laura, et al.
Publicado: (2019)

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima
por: Puyo, Maëlys, et al.
Publicado: (2023)

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines
por: Zhang, Wenxia, et al.
Publicado: (2020)

Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
por: Zhu, Wanying, et al.
Publicado: (2022)

Biocontrol Activity of the Local Strain of Metschnikowia pulcherrima on Different Postharvest Pathogens
por: Türkel, Sezai, et al.
Publicado: (2014)

Variation among Metschnikowia pulcherrima Isolates for Genetic Modification and Homologous Recombination
por: Moreno-Beltrán, Mauro, et al.
Publicado: (2021)

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry
por: Puyo, Maëlys, et al.
Publicado: (2023)

Semi-continuous pilot-scale microbial oil production with Metschnikowia pulcherrima on starch hydrolysate
por: Abeln, Felix, et al.
Publicado: (2020)

Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae
por: Sadoudi, Mohand, et al.
Publicado: (2017)

Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism
por: Sipiczki, Matthias
Publicado: (2020)

Snf2 controls pulcherriminic acid biosynthesis and antifungal activity of the biocontrol yeast Metschnikowia pulcherrima
por: Gore‐Lloyd, Deborah, et al.
Publicado: (2019)

The Oleaginous Yeast Metschnikowia pulcherrima Displays Killer Activity against Avian-Derived Pathogenic Bacteria
por: Hicks, Robert H., et al.
Publicado: (2021)

Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field
por: Jones, R., et al.
Publicado: (2021)

New Isolated Metschnikowia pulcherrima Strains from Apples for Postharvest Biocontrol of Penicillium expansum and Patulin Accumulation
por: Settier-Ramírez, Laura, et al.
Publicado: (2021)

Physico-Chemical Characterization of an Exocellular Sugars Tolerant Β-Glucosidase from Grape Metschnikowia pulcherrima Isolates
por: Mateo, José Juan
Publicado: (2023)

Saccharomyces cerevisiae responds similarly to co‐culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles
por: Mejias‐Ortiz, Miguel, et al.
Publicado: (2023)

The Metschnikowia pulcherrima Clade as a Model for Assessing Inhibition of Candida spp. and the Toxicity of Its Metabolite, Pulcherrimin
por: Kregiel, Dorota, et al.
Publicado: (2023)

Elevated production of the aromatic fragrance molecule, 2‐phenylethanol, using Metschnikowia pulcherrima through both de novo and ex novo conversion in batch and continuous modes
por: Chantasuban, Tanakorn, et al.
Publicado: (2018)

Draft Genome Sequence of a Highly Heterozygous Yeast Strain from the Metschnikowia pulcherrima Subclade, UCD127
por: Venkatesh, Anjan, et al.
Publicado: (2018)

Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese
por: Garofalo, Giuliana, et al.
Publicado: (2021)

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
por: Zhang, Bo-Qin, et al.
Publicado: (2018)

Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy
por: Guarcello, Rosa, et al.
Publicado: (2019)

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
por: Busetta, Gabriele, et al.
Publicado: (2022)

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations
por: Messina, Concetta Maria, et al.
Publicado: (2019)

Travels with Metschnikowia
por: Lachance, Marc-André
Publicado: (2023)

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
por: Mannino, Giuseppe, et al.
Publicado: (2022)

The Genus Metschnikowia in Enology
por: Vicente, Javier, et al.
Publicado: (2020)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Nochebuena (Euphorbia pulcherrima) : cuetlaxóchitl /
por: Vázquez García, Luis Miguel, 1951-
Publicado: (2004)

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Birth-and-Death Evolution and Reticulation of ITS Segments of Metschnikowia andauensis and Metschnikowia fructicola rDNA Repeats
por: Sipiczki, Matthias, et al.
Publicado: (2018)

Biocontrol capability of local Metschnikowia sp. isolates
por: Pawlikowska, Ewelina, et al.
Publicado: (2019)

Flor de nochebuena (Euphorbia pulcherrima Willd) /
por: Vázquez Murrieta, Isaí Jaquim ; Garrido Velázquez, Ricardo
Publicado: (2007)

Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils
por: Garofalo, Giuliana, et al.
Publicado: (2023)

Biological Activity of Pulcherrimin from the Meschnikowia pulcherrima Clade
por: Kregiel, Dorota, et al.
Publicado: (2022)

Anthocyanin metabolic engineering of Euphorbia pulcherrima: advances and perspectives
por: Lozoya-Gloria, Edmundo, et al.
Publicado: (2023)

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses
por: Gaglio, Raimondo, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_26l834eq2n0hs38cm6o6udo59u