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 …

The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …

Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous
fermentations, there is a progressive growth pattern of indigenous yeasts, with the final …

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 …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving 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 diversity and the composition of the yeast micropopulation significantly contribute to the
sensory characteristics of wine. The growth of each wine yeast species is characterized by a …

The aim of this work was to study ester formation and the aromatic impact of Torulaspora
delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …