Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

Over recent decades, the average ethanol concentration of wine has increased, largely due
to consumer preference for wine styles associated with increased grape maturity; sugar …

Medium-chain fatty acid (MCFA) ethyl esters, as yeast secondary metabolites, significantly
contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the
ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the …