Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies.There is a worldwide trend to understand the impact of non-Saccharomyces yeast species on the process of winemaking. Although the predominant species at the end of the fermentation is Saccharomyces cerevisiae, several non-Saccharomyces species present during the first days of the process can produce and/or release aromas that improve the bouquet and complexity of the final wine. Since no genomic sequences are available for the predominant non-Saccharomyces species selected from grapes or musts ( ...201122113560
de novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines.benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. among the volatile aroma components in vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. these compounds are considered to originate from grapes only and not from fermentative processes. we have found increased levels of benzyl alcohol in red tannat wine compared to that in grape juice, suggesting de novo formation of thi ...201627193819
conspecificity of hanseniaspora nodinigri and hanseniaspora vineae: comparison by dna reassociation.hanseniaspora nodinigri lachance 1981, found in black knots (caused by dibotryon morbosum) of prunus virginiana, was described as a new species, some time after publication of the extensive study by meyer et al. (1978) on the systematics of hanseniaspora zikes and its imperfect counterpart kloeckera janke. lachance delimited the species from other members of the genus because of absence of growth on glucono-delta-lactone. he also stated that this species, although evidently similar in many ways ...19854037780
conspecificity of hanseniaspora nodinigri and hanseniaspora vineae: comparison by immunodiffusion and immunoelectrophoresis. 19911718306
growth of non-saccharomyces yeasts affects nutrient availability for saccharomyces cerevisiae during wine fermentation.yeast produces numerous secondary metabolites during fermentation that impact final wine quality. although it is widely recognized that growth of diverse non-saccharomyces (ns) yeast can positively affect flavor complexity during saccharomyces cerevisiae wine fermentation, the inability to control spontaneous or co-fermentation processes by ns yeast has restricted their use in winemaking. we selected two ns yeasts from our uruguayan native collection to study ns-s. cerevisiae interactions during ...201222687186
increased flavour diversity of chardonnay wines by spontaneous fermentation and co-fermentation with hanseniaspora vineae.discovery, characterisation and use of novel yeast strains for winemaking is increasingly regarded as a way for improving quality and to provide variation, including subtle characteristic differences in fine wines. the objective of this work was to evaluate the use of a native apiculate strain, selected from grapes, hanseniaspora vineae (h. vineae) 02/5a. fermentations were done in triplicate, working with 225 l oak barrels, using a chardonnay grape must. three yeast fermentation strategies were ...201323870989
genome sequence of the native apiculate wine yeast hanseniaspora vineae t02/19af.the use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. here we report the first genome of a yeast strain native to uruguay, hanseniaspora vineae t02/19af, which has been shown to positively contribute to aroma and wine quality.201424874663
fermentative capabilities and volatile compounds produced by kloeckera/hanseniaspora and saccharomyces yeast strains in pure and mixed cultures during agave tequilana juice fermentation.the fermentative and aromatic capabilities of kloeckera africana/hanseniaspora vineae k1, k. apiculata/h. uvarum k2, and saccharomyces cerevisiae s1 and s2 were studied in pure and mixed culture fermentations using agave tequila juice as the culture medium. in pure and mixed cultures, kloeckera/hanseniaspora strains showed limited growth and sugar consumption, as well as low ethanol yield and productivity, compared to s. cerevisiae, which yielded more biomass, ethanol and viable cell concentrati ...201526108494
screening of β-glucosidase and β-xylosidase activities in four non-saccharomyces yeast isolates.the finding of new isolates of non-saccharomyces yeasts, showing beneficial enzymes (such as β-glucosidase and β-xylosidase), can contribute to the production of quality wines. in a selection and characterization program, we have studied 114 isolates of non-saccharomyces yeasts. four isolates were selected because of their both high β-glucosidase and β-xylosidase activities. the ribosomal d1/d2 regions were sequenced to identify them as pichia membranifaciens pm7, hanseniaspora vineae hv3, h. uv ...201526126488
molecular and physiological characteristics of a grape yeast strain containing atypical genetic material.the knowledge about wine yeasts remains largely dominated by the extensive studies on saccharomyces (s.) cerevisiae. molecular methods, allowing discrimination of both species and strains in winemaking, can profitably be applied for characterization of the microflora occurring in winemaking and for monitoring the fermentation process. recently, some novel yeast isolates have been described as hybrid between s. cerevisiae and saccharomyces species, leaving the saccharomyces strains containing non ...201020880601
effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by hanseniaspora vineae several grape varieties, the dominating aryl alkyl alcohols found are the volatile group of phenylpropanoid-related compounds, such as glycosylated benzyl and 2-phenylethyl alcohol, which contribute to wine with floral and fruity aromas after being hydrolysed during fermentation. saccharomyces cerevisiae is largely recognized as the main agent in grape must fermentation, but yeast strains belonging to other genera, including hanseniaspora, are known to predominate during the first stages of a ...201626945700
comparison of fermentation and wines produced by inoculation of hanseniaspora vineae and saccharomyces cerevisiae.interest in the use of non-saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. the non-saccharomyces yeast hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. however, little is known about the fermentation dynamics of h. vineae in natural must and its interaction with autochthonous yeasts. in the present study, we performed semi industrial fermentations of macabeo a ...201627014252
monitoring a mixed starter of hanseniaspora vineae-saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.the effect of simultaneous or sequential inoculation of hanseniaspora vineae cect 1471 and saccharomyces cerevisiae t73 in non-sterile must on 2-phenylethyl acetate production has been examined. in both treatments tested, no significant differences in saccharomyces yeast growth were found, whereas non-saccharomyces yeast growth was significantly different during all days of fermentation. independently of the type of inoculation, s. cerevisiae was the predominant species from day 3 till the end o ...201121962939
five novel candida species in insect-associated yeast clades isolated from neuroptera and other insects.ascomycete yeasts are found commonly in the guts of basidioma-feeding beetles but little is known about their occurrence in the gut of other insects. in this study we isolated 95 yeasts from the gut of adult insects in five neuropteran families (neuroptera: corydalidae, chrysopidae, ascalaphidae, mantispidae and hemerobiidae) and a roach (blattodea: blattidae). based on dna sequence comparisons and other taxonomic characteristics, they were identified as more than 15 species of saccharomycetes a ...200718333508
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