Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

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 …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

In the past, some microbiological studies have considered most non-Saccharomyces
species to be undesirable spoilage microorganisms. For several decades, that belief made …

Highlights•The use of indigenous starters safeguards wine traits related to production
area.•The inoculum of mixed starters allows to obtain multiple beneficial actions.•Non …

Non-Saccharomyces yeasts play an important role in greengage fermentation. To obtain
practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve …

Yongchuan douchi (YCDC) is a traditional Chinese condiment famous for its distinct flavor
and texture. This study utilized high-throughput sequencing to analyze the microbial …

Hanseniaspora is the main genus of the apiculate yeast group that represents approximately
70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising …

In this study, headspace solid‐phase microextraction coupled with gas chromatography‐
mass spectrometry (HS‐SPME‐GC/MS) was used to identify individual volatile compounds …

During the twentieth century, the consolidation of large multi-national beer companies and
the homogenization of the specified beer types have led to a consid-erable growth in the …