The most common way to produce bio-ethanol is fermenting raw materials using suitable microorganism. For this fermentation process to produce ethanol from Artocarpus Heterophyllus which is generally known as jack fruit, Saccharomyces Cerevisiae is used as a microorganism. Saccharomyces is used to produce high yield of ethanol due to its naturally adopting property and its high tolerance rate of...

Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role yeast activities during alcoholic fermentation. Such influences are imposed on growth fermentation performances including formation secondary metabolites. Saccharomyces cerevisiae, main responsible for fermentation, has been studied extensively regarding nitrogen impacts. On other hand, similar stud...

The aim of this study was to compare the aromatic profile plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations pre-distillation steps used in traditional six modified production methods that are common Serbian distilleries. Traditional spirits (produced spontaneously fermented mashes crushed plums with stones distilled after two months storage) had h...

With an increasing concern of the food security, more and winemakers choose bioprotection as alternative SO 2 in winemaking process a practice natural wine producing. In order to insight way produce reliable wine, three wines were produced vintage 2021, Republic Moldova. This study provides two comparisons physicochemical property sensory analysis: (1) Comparison between commercial yeast wild y...

Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of...

Fifteen micro-fermentation trials were conducted during the 2008 vintage harvest in the Valtellina (Northern Italy) viticultural area. During fermentation, the spectra were achieved in the near and mid-infrared region by a FT-NIR spectrometer and a FT-IR spectrometer, respectively. Samples were also analysed by using chemical methods to evaluate sugars (glucose and fructose), alcohols (ethanol ...

Biogenic amines are nitrogenous organic compounds produced in wine from amino acid precursors mainly by microbial decarboxylation. The concentration of biogenic amines that can potentially be produced is dependent on the amount of amino acid precursors in the medium, the presence of decarboxylase positive microorganisms and conditions that enable microbial or biochemical activity such as the ad...

Accumulation of reserve materials in filling grains involves the coordination of different metabolic and cellular processes, and understanding the molecular mechanisms underlying the interconnections remains a major challenge for proteomics. Rice (Oryza sativa) is an excellent model for studying grain filling because of its importance as a staple food and the available genome sequence database....

Alcoholic fermentation is a polimicrobial process involving a large number of genera and species of yeast and bacteria. Th e major yeast genera involved in this process belongs to the Saccharomyces spp. Th e aim of this study was the isolation, identifi cation and determination of genetic diversity of indigenous Saccharomyces cerevisiae natural population taken from cv. Plavac mali from seclude...

The influence of the two technological parameters, temperature (20 °C, 24 28 °C) and inoculum amount yeast culture (2%, 3%, 4%) on duration alcoholic fermentation ester-producing capacity Badachoni 24-6 strains Saccharomyces cerevisiae species was studied. exhibited high activity. intensity with which it initiated process time for its completion in correlation studied factors. showed best activ...