Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus has mostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid by lactic acid ...

In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...

The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...

Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...

The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet ...

ENGLISH ABSTRACT: no abstract available

In order to remain competitive in the international wine market, wineries need to increase productivity and improve quality with the aid of available technologies. Problematic wine fermentations directly impact both ...

Flocculation of Saccharomyces cerevisiae cells at the end of alcoholic fermentation is an important phenomenon in winemaking, especially in the production of bottle-fermented sparkling wine. Most wine yeast strains do not ...

ENGLISH ABSTRACT: The production of glycerol by Saccharomyces cerevisiae under anaerobic conditions is essential for maintaining the intracellular redox balance thereby allowing continuous energy generation through ...

No Abstract Available