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

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

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

This detailed study observed the yeasts present in the ecological niche of “wine must”. The
dynamics and identity of non-Saccharomyces yeasts during the cold maceration and …

Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine
industry for technological and sensory reasons. We have analysed how mixed inocula of the …

Yeasts are common inhabitants of the phyllosphere, but our knowledge of their diversity in
various plant organs is still limited. This study focused on the diversity of yeasts and yeast …

Although the use of starter cultures in winemaking has improved the reproducibility and
predictability of wine quality, the main drawback to this practice is the lack of the typical traits …

Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform
neutral compounds of grape berries into active aromatic compounds, a process that …

The complex microbial ecosystem of grape must and wine harbours a wide diversity of yeast
species. Specific oligonucleotide primers for real-time quantitative PCR (QPCR) were …

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 …