Journal ArticleDOI
Yeast interactions and wine flavour.
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TLDR
The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components.About:
This article is published in International Journal of Food Microbiology.The article was published on 2003-09-01. It has received 892 citations till now. The article focuses on the topics: Yeast in winemaking & Malolactic fermentation.read more
Citations
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Implications of nitrogen nutrition for grapes, fermentation and wine
Sally-Jean Bell,Paul A. Henschke +1 more
TL;DR: In this article, the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine.
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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
TL;DR: This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines.
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Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists
Pascale Frey-Klett,P. Burlinson,Aurélie Deveau,Matthieu Barret,Mika T. Tarkka,Alain Sarniguet +5 more
TL;DR: It is shown that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important, and how new avenues of investigation may enhance the ability to combat, manipulate, or exploit bacterial- fungal complexes for the economic and practical benefit of humanity.
Journal ArticleDOI
The microbial ecology of wine grape berries.
TL;DR: The impact of damaged grapes in yeast ecology has been underestimated mostly because of inaccurate grape sampling, and injured berries hidden in apparently sound bunches explain the recovery of a higher number of species when whole bunches are picked.
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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Francesca Comitini,Mirko Gobbi,Paola Domizio,Cristina Romani,Livio Lencioni,Ilaria Mannazzu,Maurizio Ciani +6 more
TL;DR: The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used.
References
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Book
Food microbiology : fundamentals and frontiers
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
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Quorum‐sensing in Gram‐negative bacteria
Neil A. Whitehead,Anne M. L. Barnard,Holly Slater,Natalie J. L. Simpson,George P. C. Salmond +4 more
TL;DR: The current state of research concerning acyl H SL-mediated quorum-sensing is reviewed and two non-acyl HSL-based systems utilised by the phytopathogens Ralstonia solanacearum and Xanthomonas campestris are described.
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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
TL;DR: In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.
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Biological control of postharvest diseases of fruits.
TL;DR: Biological control of postharvest diseases (BCPD) has emerged as an effective alternative to fungicide use because wound-invading necrotrophic pathogens are vulnerable to biocontrol, antagonists can be applied directly to the targeted area (fruit wounds), and a single application can significantly reduce fruit decays.
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Quorum Sensing in the Dimorphic Fungus Candida albicans Is Mediated by Farnesol
Jacob M. Hornby,Ellen C. Jensen,Amber D. Lisec,Joseph J. Tasto,Brandon Jahnke,Richard K. Shoemaker,Patrick H. Dussault,Kenneth W. Nickerson +7 more
TL;DR: Both commercial mixed isomer and (E,E)-farnesol exhibited QSM activity (the ability to prevent GTF) at a level sufficient to account for all the Q SM activity present in C. albicans supernatants, i.e., 50% GTF at ca.