Enhancing wine fermentation through concurrent utilization of and lactic acid bacteria ( and ) or .

Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine.

The Influence of Chitosan on the Chemical Composition of Wines Fermented with .

Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of . The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains.

A comparative study of fermentative performance under standardized wine production conditions.

The study explores diverse strains of in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed.

The Influence of Addition on the Aroma Profile of a Kombucha Tea Fermentation.

Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids-mostly acetic acid. In this study, the effect of including a starter culture in a kombucha fermentation was investigated.

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Wine Yeasts.

Non- yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to , the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those that are derived from amino acid metabolism, remains largely unexplored. Within a synthetic must environment, we investigated the amino acid utilization of four species (, , , ) and .

The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must.

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P.

Development of Genetic Modification Tools for .

Apiculate yeasts belonging to the genus are commonly isolated from viticultural settings and often dominate the initial stages of grape must fermentations. Although considered spoilage yeasts, they are now increasingly becoming the focus of research, with several whole-genome sequencing studies published in recent years. However, tools for their molecular genetic manipulation are still lacking.

The Impact of Chitosan on the Chemical Composition of Wines Fermented with and .

This study investigates the influence of the antimicrobial agent chitosan on a selected strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds.

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines.

The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus (.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: (SC × SP), (SC × SK) and var.

Plant architecture and phytochemical composition of basil (Ocimum basilicum L.) under the influence of light from microwave plasma and high-pressure sodium lamps.

Potted herbs such as basil are in high year-round demand in Central Europe. To ensure good quality in winter, artificial light is required. Many horticulturists, who want to replace their high-pressure‑sodium (HPS) lamps with light-emitting diodes (LEDs) to save electricity energy, struggle with high investment costs.