Art

J-GLOBAL ID：201902288654842122   Reference number：19A1497141

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

ワイン生態系機能とMajor揮発分に及ぼす特定の非Saccharomyces種の影響の調査【JST・京大機械翻訳】

Author (5)： Bagheri Bahareh (Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa) ,  Zambelli Paolo (Department of Food, Environmental and Nutritional Sciences, University Degli Studi di Milano, Milan, Italy) ,  Vigentini Ileana (Department of Food, Environmental and Nutritional Sciences, University Degli Studi di Milano, Milan, Italy) ,  Bauer Florian Franz (Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa) ,  Setati Mathabatha Evodia (Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa)
Material： Frontiers in Bioengineering and Biotechnology (Web)
Volume： 6  Page： 169  Publication year： 2018 
JST Material Number： U7059A  ISSN： 2296-4185  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Natural alcoholic fermentation...

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Thesaurus term： cell density ,  yeast ,  *volatile matter ,  fermentation ,  wine yeast ,  Saccharomyces cerevisiae ,  alcohol fermentation ,  *Saccharomyces ,  *grape wine ,  inoculation ,  chemical composition ,  interaction ,  *ecosystem
Semi thesaurus term： 発酵速度 ,  コンソーシアム , 【Automatic Indexing@JST】

Author keywords (5)： wine fermentation ,  population dynamics ,  yeast-yeast interactions ,  multi-starter fermentation ,  yeast consortium

JST classification (2)： Gene expression  (EC02040Q) ,  Cell physiology in general  (EF02010S)

Reference (61)：

• Albergaria H., Francisco D., Gori K., Arneborg N., Gírio F. (2010). Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains. Appl. Microbiol. Biotechnol. 86, 965-972. doi: 10.1007/s00253-009-2409-6
• Alonso-del-Real J., Lairón-Peris M., Barrio E., Querol A. (2017). Effect of temperature on the prevalence of Saccharomyces non Cerevisiae species against a S. cerevisiae wine strain in wine fermentation, competition, physiological fitness, and influence in final wine composition. Front. Microbiol. 8:150. doi: 10.3389/fmicb.2017.00150
• Bagheri B., Bauer F. F., Setati M. E. (2015). The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation. S. Afr. J. Enol. Vitic. 36, 243-251. doi: 10.21548/36-2-957
• Bagheri B., Bauer F. F., Setati M. E. (2017). The impact of Saccharomyces cerevisiae on a wine yeast consortium in natural and inoculated fermentations. Front. Microbiol. 8:1988. doi: 10.3389/fmicb.2017.01988
• Bely M., Sablayrolles J. M., Barre P. (1990). Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions. J. Ferment. Bioeng. 70, 246-252. doi: 10.1016/0922-338X(90)90057-4

Terms in the title (5)： ワイン ,  生態系機能 ,  揮発分 ,  Saccharomyces ,  調査