… to ferment cashew apple juice of non-Saccharomyces strains … , as well as their production
of desirable volatile compounds. The … higher fermentative capacities in co-fermentations with …

… Cultures of strains with higher specific growth rates reproduce faster, which could save time
in the fermentation process. The specific growth rates of non-Saccharomyces strains ranged …

… , the use of special yeast or novel non-Saccharomyces cerevisiae yeast species, sugar …
[2] for cashew wine. These discrepancies could emanate from the initial acid content of the …

… This chain of actions happen as during fermentation, yeasts especially nonSaccharomyces
yeasts at relatively low concentrations undergo alcohol stress which affects its cell structure …

… a better fermentation for the production of cashew wine. … Kloeckera apiculata identified
in cashew wine from Nigeria. … (93%) with only a low presence of other non-Saccharomyces …

… cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly
investigated the use of a non-Saccharomyces … parameters during the fermentation of cashew …

… non-Saccharomyces yeasts in alcoholic fermentation, especially the impact of their
excreted metabolic compounds on the aroma of the beverage 18-20. The use of non-Saccharomyces …

… grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated
… in all wine fermentations, are metabolically active and their metabolites can impact on wine …

… The first inoculated yeast dominated the fermentation. The study showed that sequential
inoculation of non-Saccharomyces and Saccharomyces yeasts at a certain inoculum ratio may …

… roses, in wines (Cordente et al., … fermentation by non-Saccharomyces yeasts, including
species of the genus Hanseniaspora that produce large quantities given fruity aroma in wines (…