[go: up one dir, main page]

Gao et al., 2022 - Google Patents

Enzymatic characterization of purified β-glucosidase from non-Saccharomyces yeasts and application on chardonnay aging

Gao et al., 2022

View HTML
Document ID
9029159219743670832
Author
Gao P
Sam F
Zhang B
Peng S
Li M
Wang J
Publication year
Publication venue
Foods

External Links

Snippet

The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). Therefore, the …
Continue reading at www.mdpi.com (HTML) (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
    • 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

Similar Documents

Publication Publication Date Title
Borren et al. The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review
Benito et al. The influence of non-Saccharomyces species on wine fermentation quality parameters
Morata et al. Lachancea thermotolerans applications in wine technology
Vejarano et al. Commercially available non-Saccharomyces yeasts for winemaking: Current market, advantages over Saccharomyces, biocompatibility, and safety
Canonico et al. Exploitation of three non-conventional yeast species in the brewing process
Hu et al. The sensory quality improvement of citrus wine through co-fermentations with selected non-Saccharomyces yeast strains and Saccharomyces cerevisiae
Canonico et al. Metschnikowia pulcherrima selected strain for ethanol reduction in wine: Influence of cell immobilization and aeration condition
Maicas et al. The life of Saccharomyces and non-Saccharomyces yeasts in drinking wine
Zhang et al. Effects of crude β-glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the flavor complexity and characteristics of wines
Arslan et al. Effects of pure and mixed autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on fermentation and volatile compounds of Narince wines
Gao et al. Enzymatic characterization of purified β-glucosidase from non-Saccharomyces yeasts and application on chardonnay aging
Wu et al. Chemical composition and flavor characteristics of cider fermented with Saccharomyces cerevisiae and non-Saccharomyces cerevisiae
van Wyk et al. Assessing the oenological potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii strains in mixed-culture grape must fermentation with Saccharomyces cerevisiae
Mančić et al. Oenological characterization of native Hanseniaspora uvarum strains
Esteves et al. Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking
Cai et al. Increase the content of ester compounds in blueberry wine fermentation with the ester-producing yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus
Çelik et al. The influence of selected autochthonous Saccharomyces cerevisiae strains on the physicochemical and sensory properties of narince wines
Terpou et al. Entrapped psychrotolerant yeast cells within pine sawdust for low temperature wine making: Impact on wine quality
Aplin et al. Chemical and sensory profiles of merlot wines produced by sequential inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii
Agarbati et al. Metschnikowia pulcherrima in cold clarification: biocontrol activity and aroma enhancement in Verdicchio wine
Liao et al. Effects of mixed adding crude extracts of β-glucosidases from three different non-saccharomyces yeast strains on the quality of cabernet sauvignon wines
van Wyk et al. The use of Hanseniaspora occidentalis in a sequential must inoculation to reduce the malic acid content of wine
Zhu et al. Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
Vicente et al. Combined use of Schizosaccharomyces pombe and a Lachancea thermotolerans strain with a high malic acid consumption ability for wine production
Costantini et al. Wine fermentation performance of indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated in a Piedmont vineyard