It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

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

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 …

Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated
must fermentations, and by producing a plethora of by-products, they can contribute to the …

Non-conventional yeast species have great capacity for producing diverse flavor profiles in
production of alcoholic beverages, but their potential for beer brewing, in particular in …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

In this study, the aromatic profiles of Cabernet Sauvignon wine and the diversity of non-
Saccharomyces yeast in industrial-scale spontaneous fermentation (SF) and inoculated …

Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …