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Showing 1 to 13 of 13 for “"wine yeast"”.
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Influence of sodium chloride on wine yeast physiology and fermentation performance
… into the influence of salt on physiology of the yeast, <i>Saccharomyces cerevisiae</i>. Specifically, the work focused on how sodium chloride affected the growth, viability and fermentation performance in industrial (winemaking) strains of this yeast in both laboratory-scale and industrial-scale …
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Micro electrochemical sensors and PCR systems: cellular and molecular tools for wine yeast analysis
… – for the cellular and molecular analysis of wine yeasts, respectively. The first device consists of integrated electrochemical sensors – Ion-Sensitive Field-Effect Transistor (ISFET), impedimetric and temperature sensors – for the real time evaluation of pH and cell settling of yeasts …
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Physiological Features of Saccharomyces cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine
One of the major problems of the wine industry in warm climate countries is the increasing alcohol content in wines, experienced during the last decades; which is the result of increasing sugar content in grapes at harvest time. This problem is mainly related with global climate change, but it is …
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Determining the Roles of the Aldehyde Dehydrogenase Enzymes 5 and 6 during Icewine and Table Wine Fermentation in a Commercial Wine Yeast Using CRISPR-Cas9.
Canada is known for Icewine which is fermented from grapes naturally frozen on the vine. Grapes are harvested below –8°C and pressed while frozen, trapping ice crystals inside the berries and releasing juice highly concentrated in sugars and acids. The high sugar juice environment (40°Brix) causes …
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The development and evolution of Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
… (ie can laboratory generated interspecific yeast strains be developed for industrial application) through to realisation of the potential of novel interspecific wine yeast for improved outputs in the winery. A competitive market requires winemakers to not only be aware of production costs, …
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Identification of yeast genes involved in sauvignon blanc aroma development
… Blanc (SB) is the flagship of New Zealand’s wine industry and accounted for over 75 % of the value of total wine exports in 2008. Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, are critical for the …
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Stress resistance during the lag phase of wine fermentation and development of optimized yeasts
… has been used for millennia to perform wine fermentation due to its endurance and unmatched qualities and is nowadays widely used as wine yeast starter. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that can compromise the fermentation …
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The role of Stl1p in glycerol accumulation in osmotically stressed icewine yeast Saccharomyces cerevisiae K1 V1116
The high sugar concentration in Icewine juice exerts hyperosmotic stress in the wine yeast causing water loss and cell shrinkage. To counteract the dehydration, yeast synthesize and accumulate glycerol as an internal osmolyte. In a laboratory strain of S. cerevisiae, STLl encodes for Stllp, an H+ …
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Genes involved in thiol release from cysteine and glutathione conjugates by Saccharomyces cerevisiae during wine fermentation
… are released by Saccharomyces cerevisiae during wine fermentation. So far, three types of thiol precursors have been found in grape: cysteinylated-conjugates (C-4MMP and C-3MH), glutathionylated-conjugates (G-4MMP and G-3MH) and C6 compounds ((E)-2-hexen-1-ol and (E)-2-hexenal), providing a huge …
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The influence of zinc on the physiology of industrial strains of <i>Saccharomyces cerevisiae</i>
The yeast, <i>Saccharomyces cerevisiae</i> requires certain elements for the growth and development of healthy cultures. The divalent cation, zinc is of paramount importance to this yeast, as zinc is a structurally and functionally essential metal that cannot be replaced by any other element. Zinc …
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Rapid and high-resolution analysis of winemaking yeasts using MALDI-TOF MS : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Winemaking is a biologically diverse and dynamic process in which the grape sugar is converted into ethanol, CO2 and other aromatic compounds by yeasts. Saccharomyces cerevisiae is the main species used for wine production, whereas the contribution of non-Saccharomyces yeasts to the distinctiveness …
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Molecular analysis of the interactions between starter cultures during wine fermentation
In recent years, the wine industry has been facing major challenges such as climate change, one of the consequences of which is the increase in the concentration of sugars in grapes at harvest time and, consequently, in the alcohol content of wines. On the other hand, the widespread use of …