English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in the “Sao Francisco Valley” region (Brazil), as well as evaluating the cell growth of these indigenous yeasts during the fermentation of grape musts and their contribution to the improvement of wine aroma. The Chenin Blanc grape must fermented by H. opuntiae presented higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples that showed higher acceptance means also receiving higher scores for purchasing intention, corresponding to the concepts of “definitely would buy” and “probably would buy”. The present study suggests that the fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces cerevisiae, positively influenced the sensory qualities of the wines and showed greater potential to increase the aroma of the musts and to develop specific wine styles.

Impact of a Non-&lt;i&gt;Saccharomyces&lt;/i&gt; Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Impact of a Non-<i>Saccharomyces</i> Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma