Wine is the product of complex interactions between fungi, yeasts and bacteria that
commence in the vineyard and continue throughout the fermentation process until …

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

Wine yeasts were isolated from fermenting Garnatxa and Xarel. lo musts fermented in a
newly built and operated winery between 1995 and 2000. The species of non …

Yeast colonies isolated from vineyard and cellar substrates were analysed in the present
study. Yeast species assessment was carried out by amplification and digestion of a region …

Yeast ecology, biogeography and biodiversity are important and interesting topics of
research. The population dynamics of yeasts in several cellars of two Spanish wine …

1. Introduction microbiological studies and advancing fundamental understanding of their
ecosystems. Food microbiology is a branch of microbial ecol- Food microbiologists must …

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 …

This paper reports the influence of cider-making technology (pneumatic and traditional
pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple …

The use of commercial wine yeast strains as starters has grown extensively over the past
two decades. In this study, a large-scale sampling plan was devised over a period of 3 years …

The present research studied Saccharomyces cerevisiae yeasts isolated from Nero d'Avola
grapes, collected in different areas of the Sicily region. RAPD-PCR analysis with M13 primer …