Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …
available on the market, being mostly pure cultures (79%), with a predominance of …
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …
Applications of Metschnikowia pulcherrima in Wine Biotechnology
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …
spontaneous fermentations. The current interest in Mp is supported by the expression of …
Guidelines on reporting treatment conditions for emerging technologies in food processing
In the last decades, different non-thermal and thermal technologies have been developed
for food processing. However, in many cases, it is not clear which experimental parameters …
for food processing. However, in many cases, it is not clear which experimental parameters …
[HTML][HTML] The state-of-the-art research of the application of ultrasound to winemaking: A critical review
QA Zhang, H Zheng, J Lin, G Nie, X Fan… - Ultrasonics …, 2023 - Elsevier
As a promising non-thermal physical technology, ultrasound has attracted extensive
attention in recent years, and has been applied to many food processing operation units …
attention in recent years, and has been applied to many food processing operation units …
Emerging non-thermal technologies for the extraction of grape anthocyanins
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be
used as food colorants due to their range of colors, innocuous nature, and positive impact on …
used as food colorants due to their range of colors, innocuous nature, and positive impact on …
[HTML][HTML] Insect-derived chitosan, a biopolymer for the increased shelf life of white and red grapes
A Guarnieri, M Triunfo, D Ianniciello, F Tedesco… - International Journal of …, 2024 - Elsevier
Post-harvest water loss and microbial infections are the root cause of the rapid deterioration
of fresh fruit after the picking process, with both environmental and economic implications …
of fresh fruit after the picking process, with both environmental and economic implications …
Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and color release during red winemaking
Pulsed electric fields (PEF) technology is an innovative food processing system and it has
been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food …
been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food …
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
Yeast are able to modulate many sensory parameters of wines during red must fermentation.
The effect on color and on the formation of derived pigments during fermentation has been …
The effect on color and on the formation of derived pigments during fermentation has been …
Potential applications of high pressure homogenization in winemaking: A review
P Comuzzo, S Calligaris - Beverages, 2019 - mdpi.com
High pressure homogenization (HPH) is an emerging technology with several possible
applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic …
applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic …