Alcoholic fermentation by an oenological strain of Torulaspora delbrueckii in association with
an oenological strain of Saccharomyces cerevisiae was studied in mixed and sequential …

This research describes on-farm-inoculated cocoa bean fermentation with two selected strains
of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and …

In red winemaking, polyphenols from grape berry pericarp and seed are extracted during
fermentation and their interactions with yeast have been widely demonstrated. However, …

Alcoholic fermentation is known to be a key stage in the winemaking process that directly
impacts the composition and quality of the final product. Twelve wines were obtained from …

Yeast co-inoculations in winemaking are often studied in the framework of modulating the
aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and …

Inoculation modes are known to affect yeast behavior. Here, we characterized the impact of
ADY and pre-culturing on the composition of the resulting wine, fermented by four …

Torulaspora delbrueckii metabolism was assessed in a synthetic culture medium similar to
grape must under various conditions: no aeration and three different oxygen feeds, in order to …

Integrating fluorescent genes including eGFP in the yeast genome is common practice for
various applications, including cell visualization and population monitoring. The …

… Autores: Antonio Tomás Palacios García, Françoise Raginel, Anne Julien-Ortiz …

Chocolate is obtained thanks to a large number of unit operations, including cocoa beans
fermentation, their drying, roasting and processing into cocoa liquor. Fermentation is the first …