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  • Hanseniaspora uvarum from Winemaking Environments Show . . .
    Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species The aim of this study was to characterize the genetic and phenotypic variability within the H uvarum species
  • Isolation and molecular identification of wine yeasts from a . . .
    Hanseniaspora uvarum was the most frequent species (34%), isolated from all grape varieties and must (Table 3) This apiculate species is commonly isolated from grape surfaces and is considered one of the predominant yeasts during the first days of alcoholic fermentation (Sabate et al 2002 )
  • Hanseniaspora uvarum - an overview | ScienceDirect Topics
    The species was also reported as a predominant species in early stages of cocoa bean fermentations in Indonesia (Ardhana and Fleet 2003) and in Ghana in West Africa (Jespersen et al 2005, Nielsen et al 2007) Occurrence of the species in processed black table olives was detected by Arroyo-López et al (2006) using molecular methods
  • Genome Sequencing and Comparative Analysis of Three
    In this work, we analyzed a group of H uvarum indigenous wine strains as for genetic as for technological traits, such as resistance to SO 2 and β-glucosidase activity Three strains were selected for genome sequencing, assembly and comparative genomic analyses at species and genus level
  • Oenological Characterization of Native Hanseniaspora uvarum . . .
    Out of 31 yeasts, 8 isolates were identified as H uvarum The isolates were able to grow at low (4 °C) temperatures, SO2 concentrations up to 300 ppm and ethanol concentrations up to 5% Additionally, they provided a good profile of organic acids during the microvinification of sterile grape must
  • Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown . . .
    One hundred sixty-six isolated yeasts were classified at the species level by D1 D2 domain of 26S rRNA sequencing A total of 31 yeast species were identified The most prevalent species were Hanseniaspora uvarum, Issatchenkia terricola, Saturnispora diversa and Starmerella bacillaris
  • Identification and Characterization of Non- Saccharomyces . . .
    H uvarum was the most dominant species, corresponding to 55% of all the isolates, followed by L thermotolerans and M pulcherrima, which represented, respectively, 17% and 16 6%





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