[go: up one dir, main page]

Ciani et al., 1996 - Google Patents

Enhanced glycerol content in wines made with immobilized Candida stellata cells

Ciani et al., 1996

View PDF
Document ID
3409743183684205510
Author
Ciani M
Ferraro L
Publication year
Publication venue
Applied and Environmental Microbiology

External Links

Snippet

Screening tests carried out for 10 strains of Candida stellata confirmed high levels of glycerol production, although a low fermentation rate and reduced ethanol content were observed. To overcome the poor competition with Saccharomyces cerevisiae, fermentation …
Continue reading at journals.asm.org (PDF) (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14—Fungi Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by straight fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BREWING OF BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special micro-organisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—PROCESSES USING MICRO-ORGANISMS
    • C12R1/00—Processes using micro-organisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/88—Lyases (4.)

Similar Documents

Publication Publication Date Title
Ciani et al. Enhanced glycerol content in wines made with immobilized Candida stellata cells
Soles et al. Ester concentration differences in wine fermented by various species and strains of yeasts
Ciani et al. Oenological properties of non-Saccharomyces yeasts associated with wine-making
Longo et al. Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14 Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, NW Spain)
Romano et al. Glycerol and other fermentation products of apiculate wine yeasts
Kourkoutas et al. Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures
Romano et al. Secondary products formation as a tool for discriminating non-Saccharomyces wine strains
EP2641962B1 (en) Pichia kluyveri strain and uses thereof
Edwards et al. Occurrence and characterization of lactic acid bacteria from Washington State wines: Pediococcus spp
Ciani et al. Growth and fermentation behaviour of Brettanomyces/Dekkera yeasts under different conditions of aerobiosis
CN113717870B (en) Saccharomyces cerevisiae, leavening agent and application of saccharomyces cerevisiae and leavening agent in wine brewing
Romano et al. Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages
Ciani Wine vinegar production using base wines made with different yeast species
Bağder Elmacı et al. Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey
Argiriou et al. Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making
Kourkoutas et al. Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures
Comi et al. Characterization of Kloeckera apiculata strains from the Friuli regionin Northern Italy
JP2004215644A (en) Highly tyrosol-producing yeast mutant and method for producing fermented alcoholic beverage using the yeast
Yalçin et al. Determination of growth and glycerol production kinetics of a wine yeast strain Saccharomyces cerevisiae Kalecik 1 in different substrate media
US20030162272A1 (en) Method for culturing micro-organisms in reducing conditions obtained by a gas stream
US4374859A (en) Method for reducing fusel oil in alcoholic beverages and yeast strain useful in that method
CN112226377B (en) Saccharomyces cerevisiae and application thereof in making fruit-flavor dry red wine
Paraggio et al. Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid
Badotti et al. Brazilian cachaça: fermentation and production
Ough Acetaldehyde Formation in Submerged Cultures on Non-film-forming Species of Saccharomyces