Search results for " Metschnikowia pulcherrima"

showing 2 items of 2 documents

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

2019

This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as…

0301 basic medicineEthanol fermentation<i>Lactobacillus plantarum</i>16S rRNA metataxonomy; lactic acid bacteria; Lactobacillus plantarum; malolactic consortium; malolactic fermentation; Metschnikowia pulcherrima; Oenococcus oeni; Saccharomyces cerevisiae; Torulaspora delbrueckii; wine<i>Oenococcus oeni</i>malolactic consortiumlcsh:Chemistrychemistry.chemical_compoundLactobacillalesRNA Ribosomal 16SFood sciencelcsh:QH301-705.5SpectroscopyOenococcus oeniCommunicationfood and beverages16S rRNA metataxonomyGeneral MedicineMetschnikowia pulcherrimaComputer Science Applicationsmalolactic fermentation030106 microbiologyTorulaspora delbrueckiiSaccharomyces cerevisiaeBiologyCatalysisInorganic Chemistry<i>Saccharomyces cerevisiae</i>03 medical and health sciencesTorulaspora delbrueckiiMalolactic fermentationPhysical and Theoretical ChemistrywineMolecular BiologyOrganic Chemistry<i>Metschnikowia pulcherrima</i>Torulasporabiology.organism_classificationlactic acid bacteria030104 developmental biologychemistrylcsh:Biology (General)lcsh:QD1-999FermentationMetagenomeFermentationMalic acidAcetobacterOenococcus oeniMetschnikowia pulcherrimaSettore AGR/16 - Microbiologia AgrariaLactobacillus plantarum<i>Torulaspora delbrueckii</i>International Journal of Molecular Sciences
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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

2023

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the vo…

alcoholic fermentationPhysiologyClinical Biochemistry<i>Metschnikowia pulcherrima</i>VOC’swine aromaCell Biologyalcoholic fermentation Catarratto grape variety glutathione Metschnikowia pulcherrima VOC’s wine aromaglutathioneCatarratto grape varietyMolecular BiologyBiochemistry
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