Keywords: غیر Saccharomyces; Saccharomyces; Non-Saccharomyces; Cider; Apple juice fermentation; Volatile compounds;
مقالات ISI غیر Saccharomyces (ترجمه نشده)
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Keywords: غیر Saccharomyces; Reduced alcohol wine; Aerobic fermentation; Non-Saccharomyces; Sensory analysis; HCA; Hierarchical Cluster Analysis; MDS; Multidimensional Scaling; OAV; Odor Activity Value; PCA; Principal Component Analysis; YAN; Yeast Assimilable Nitrogen;
Keywords: غیر Saccharomyces; Non-saccharomyces; Schizosaccharomyces pombe; Oenological tannin; Wine colour; Anthocyanins; Volatile compounds; Sensory properties;
Keywords: غیر Saccharomyces; Schizosaccharomyces pombe; Grape wine; Non-Saccharomyces; Fed-batch; Acetic acid;
Keywords: غیر Saccharomyces; Bioprotection; Lactobacillus; Non-saccharomyces; Volatile compounds; Anthocyanin content;
Keywords: غیر Saccharomyces; Non-Saccharomyces; Probiotic yeasts; Gastrointestinal resistance; Auto-aggregation; Hydrophobicity; Biofilm;
Keywords: غیر Saccharomyces; Metschnikowia pulcherrima; Non-Saccharomyces; Pectinase; Wine clarification; Phenolic extraction
Keywords: غیر Saccharomyces; Non-Saccharomyces; Yeasts; Aroma; Genetic profiling; Ehrlich pathway;
Keywords: غیر Saccharomyces; Wine; Saccharomyces cerevisiae; Alcoholic fermentation; Non-Saccharomyces; Starter cultures; Microbiota
Keywords: غیر Saccharomyces; Wine; Yeast; Non-Saccharomyces; Low alcohol; Oxygen
Keywords: غیر Saccharomyces; Wine; Non-Saccharomyces; Yeast; Mannoprotein; Polysaccharide; N-glycan; MALDI-TOF
Keywords: غیر Saccharomyces; Yeasts; Winery air; Non-Saccharomyces; Brettanomyces;
Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains
Keywords: غیر Saccharomyces; Yeast; Grape; Non-Saccharomyces; Biodiversity; Indigenous Saccharomyces cerevisiae strains;
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; Non-Saccharomyces; Starmerella bacillaris; Mixed cultures; Cell-to-cell contact; Interactions;
Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
Keywords: غیر Saccharomyces; Non-Saccharomyces; Multivariate Curve Resolution; Sequential stir bar sorptive extraction; Non-conventional yeast species; Co-inoculation; Indigenous yeast;
Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine
Keywords: غیر Saccharomyces; Non-Saccharomyces; Enzyme production; Bioreactor; Sensorial analysis; Aroma;
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
Keywords: غیر Saccharomyces; DMDC; dimethyl dicarbonate; Td; Torulaspora delbrueckii; NS; non-Saccharomyces; SO2; sulphur dioxide; EU; European Union; YPD; yeast peptone dextrose; TE; Tris EDTA; AF; alcoholic fermentation; MLF; malolactic fermentation; ADY; active dry yeast; DO; diss
The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines
Keywords: غیر Saccharomyces; Non-Saccharomyces; Wine fermentation; Starter culture; Starmerella bacillaris; Wine chemical profile; Microbial terroir; Volatiles;
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; Non-Saccharomyces; Starmerella bacillaris; Mixed fermentations; Chromatic profile; Aroma profile;
Torulaspora delbrueckii for secondary fermentation in sparkling wine production
Keywords: غیر Saccharomyces; Sparkling wine; non-Saccharomyces; Torulaspora delbrueckii; Aroma profile; Bottle fermentation;
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; non-Saccharomyces; Starmerella bacillaris; Sequential inoculation; White grape varieties; Aroma profile;
Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
Keywords: غیر Saccharomyces; Non-Saccharomyces; Sequential inoculation; Mixed inoculum; Fermentation; Wine; Aroma;
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
Keywords: غیر Saccharomyces; Torulaspora delbrueckii; Varietal thiols; 4-MSP; Non-Saccharomyces; Wine;
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum
Keywords: غیر Saccharomyces; Wine; Yeast; Non-Saccharomyces; Low alcohol; Flavour; Metagenomics;
Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii
Keywords: غیر Saccharomyces; Interspecific interaction; Biotic stress; Non-Saccharomyces; Mixed starter; Wine fermentation;
Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database
Keywords: غیر Saccharomyces; Wine yeasts; Saccharomyces cerevisiae; Non-Saccharomyces; MALDI-TOF MS; Yeast identification;
Hypoxia and iron requirements are the main drivers in transcriptional adaptation of Kluyveromyces lactis during wine aerobic fermentation
Keywords: غیر Saccharomyces; K. lactis; RNAseq; Non-Saccharomyces; Aerobic fermentation; Oxidative stress;
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
Keywords: غیر Saccharomyces; Volatile aroma compounds; Pineapple wine fermentation; Yeast; Non-Saccharomyces;
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
Keywords: غیر Saccharomyces; Wine; Yeast; non-Saccharomyces; Low alcohol; Flavour
Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics
Keywords: غیر Saccharomyces; Co-inoculation; Non-Saccharomyces; MALDI TOF; GC–MS; GC–FID; HPLC
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; Mixed fermentation; Non-Saccharomyces; Zygotorulaspora florentina (Zygosaccharomyces florentinus); Wine yeast; Winery scale; Organoleptic evaluation
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; Non-Saccharomyces; Starmerella bacillaris; Wine fermentation; Mixed fermentation; Aroma
Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates
Keywords: غیر Saccharomyces; Yeast biodiversity; Wine; Lachancea thermotolerans; Microsatellites; SSRs; Non-Saccharomyces
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation
Keywords: غیر Saccharomyces; Culture-independent technique; DGGE; Ethidium monoazide bromide (EMA); Quantitative PCR (qPCR); Wine; Non-Saccharomyces
Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium
Keywords: غیر Saccharomyces; Fermentation; Saccharomyces; Non-Saccharomyces; Agave juice; Yeast immobilization;
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
Keywords: غیر Saccharomyces; Non-Saccharomyces; Torulaspora delbrueckii; Wine; Fermentation; Mixed inoculation; Esters
H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration
Keywords: غیر Saccharomyces; Yeast; Non-Saccharomyces; Nitrogen response; Alcoholic fermentation; Wine; Aroma;
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits
Keywords: غیر Saccharomyces; ITS-RFLP analysis; Non-Saccharomyces; Molecular characterization; Grappa; Aromatic compounds; Distillate quality
Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis
Keywords: غیر Saccharomyces; Candida zemplinina; RAPD analysis; Strain diversity; Non-Saccharomyces; Non-conventional yeast
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
Keywords: غیر Saccharomyces; Non-Saccharomyces; Hanseniaspora vineae; Mixed cultures; Wine aroma; Fermentation;
Analysis of airborne yeast in one winery over a period of one year
Keywords: غیر Saccharomyces; Yeasts; Air; Winery ecosystem; Non-Saccharomyces; Brettanomyces
Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains
Keywords: غیر Saccharomyces; Non-Saccharomyces; Saccharomyces cerevisiae; Single inoculations; Fermentation; Torulaspora delbrueckii; Wine
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
Keywords: غیر Saccharomyces; Non-Saccharomyces; Mixed fermentation; Lachancea (Kluyveromyces) thermotolerans; Total acidity; Wine yeast
Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal
Keywords: غیر Saccharomyces; Agave fructans; Fructanase activity; Fructosyltransferase activity; Non-Saccharomyces; Mezcal;
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
Keywords: غیر Saccharomyces; Non-Saccharomyces; Sluggish wine fermentation; Assimilable nitrogen; Vitamins
Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation
Keywords: غیر Saccharomyces; Grappa; Alcoholic fermentation; Non-Saccharomyces; ITS-RFLP; Aroma; Gas chromatography
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Keywords: غیر Saccharomyces; Non-Saccharomyces; Saccharomyces; Yeast interactions; Wine; Volatile thiols; Torulaspora delbrueckii; Metschnikowia pulcherrima; Candida zemplinina; Wine aroma;
The grape must non-Saccharomyces microbial community: Impact on volatile thiol release
Keywords: غیر Saccharomyces; Non-Saccharomyces; Volatile thiols; Wine; Pre-fermentation stage;
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Keywords: غیر Saccharomyces; Saccharomyces; Non-Saccharomyces; Fitness advantage; Ethanol; Temperature; Wine fermentation;
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
Keywords: غیر Saccharomyces; Saccharomyces; Pichia; Non-Saccharomyces; Vinylphenolic pyranoanthocyanins; p-Coumaric acid; 4-Vinylphenol; HPLC–DAD–ESI/MS; Red wines