11 research outputs found

    Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety

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    Schizosaccharomyceswas initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters

    Trade-off between complexity of structured tagging and effectiveness of Web service retrieval

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    Searching for services often starts from the exploration ofthe service space. Community generated tags can support exploration of this space. Researchers attracted by the community-available “free manpower” proposed more complex tagging-based annotation models.Those models tag specific parts of the Web service definition: single operations, as well as inputs and outputs of those operations. However, there is no evidence whether effort spent on annotating complex structures is justified by the performance improvement of retrieval based on those annotations. In this paper we apply similarity-based search to find a trade-off between retrieval effectiveness of existing annotation modelsand the annotation effort

    The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

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