Yeasts are a widespread group of microorganisms that are receiving increasing attention
from scientists and industry. Their diverse biological activities and broad-spectrum antifungal …

Metschnikowia, the single-cell yeast form, is a genus of 85 species in the
Saccharomycetales order that developed in both aquatic and terrestrial ecosystems after …

The selection of native yeast for alcoholic fermentation in wine focuses on ensuring the
success of the process and promoting the quality of the final product. The purpose of this …

Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare
their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at …

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural
tool to obtain wine diversification and higher quality has aroused great interest. In this work …

Biological acidification and bioprotection are interesting tools to overcome some problems of
climate change and fit some consumer requirements for fresher wine styles. Juices of Airén …

Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall
quality. However, more efficient CM techniques for industrial-scale winemaking are still …

Grapes have been cultivated for wine production for millennia. Wine production involves a
complex biochemical process where sugars in grape must are converted into alcohol and …

Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-
organisms compromising wine quality through the production of acetic acid and undesirable …

Several studies in recent years have shown that the use of non-Saccharomyces yeasts,
used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help …