Fermented food matrices, including beverages, can be defined as the result of the activity of
complex microbial ecosystems where different microorganisms interact according to different …

In the current situation, wine areas are affected by several problems in a context of global
warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low …

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur
dioxide (SO 2). Recent studies have also shown that it is likely to consume dissolved O 2 …

Background Chitinases are widely distributed enzymes that perform the biotransformation of
chitin, one of the most abundant polysaccharides on the biosphere, into useful value-added …

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 …

In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast
strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes …

The aim of this study was the evaluation of the effect of the sequential inoculation of
Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino …

Microbial diseases are of major concern in vitiviniculture as they cause grape losses and
wine alterations, but the prevention with chemical substances represents a risk to human …

Non-Saccharomyces yeasts have great potential in improving wine quality, showing
personality characteristics, and highlighting the terroir of wine. In this study, we evaluated …

The genus Hanseniaspora is a non-Saccharomyces yeast frequently isolated from wine-
associated environments and has been recognized to play a key role in winemaking …