Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

Consumers highly appreciate table grapes for their pleasant sensory attributes and as good
sources of nutritional and functional compounds. This explains the rising market and global …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

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 …

Fermented foods and beverages are a heterogeneous class of products with a relevant
worldwide significance for human economy, nutrition and health for millennia. A huge …

This work presents the attempt to enhance the flavor complexity of cider fermented by
different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure …

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …

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