Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must
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منابع مشابه
Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and d...
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A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. he objective at least is to determine if the pH measurement could be used for predictive control. The inputs of the model are: the temperature, the oncentrations in sugars, ethanol, nitrogen compounds, mineral elements (magnesium, calcium, potassium and so...
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Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces ...
متن کاملChanges of the Anthocyanins and Antioxidant properties of Concord Grape (Vitis labrusca) Pomace After Acid Hydrolysis
Grape pomace contains high levels of valuable antioxidants such as anthocyanins and phenolic compounds that help prevent chronic diseases such as cardiovascular problems and cancers. In this study, Concord grape pomace was soaked in acidic solutions at different time intervals and pHs in a water bath at 80 o C. Five kinds of anthocyanins were released and identified in the pomace after acid hyd...
متن کاملEffects of Grape (vitis Labrusca B.) Peel and Seed Extracts on Phenolics, Antioxidants and Anthocyanins in Grape Juice
Grape peel and seed are good sources of important bioactive components such as phenolics, anthocyanins and antioxidants. Recovery of these components and their proper utilization is important for the development of functional foods. We have utilized the extracts of grape peel and seed obtained by ultrasonic-assisted (UAE) and supercritical fluid extractions (SFE) for the enrichment of Campbell ...
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ژورنال
عنوان ژورنال: Journal of Functional Foods
سال: 2015
ISSN: 1756-4646
DOI: 10.1016/j.jff.2015.09.041