In this study, the effect of mixed culture of T. delbrueckii/S. cerevisiae on the early
transcriptional changes of S. cerevisiae (48 h) in actual wine-making process was …

Mixed culture by Saccharomyces cerevisiae and Torulaspora delbrueckii has been
proposed for the production of wine with improved aroma, but the yeast-yeast interactive …

Nitrogen content of grape musts strongly impacts on fermentation performance and wine
metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen …

Viticulture practices influence yeast genetics and phenotypes during wine fermentation by
affecting grape quality and yeast microflora attached to grape berries, but the influence is …

Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many
other yeast species participate to the fermentation process, some with interesting …

This study aimed to explore the interaction between S. cerevisiae and S. pombe on the
quality of cider fermentation based on metabolic characteristics and transcriptional changes …

Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with
several stress conditions that could affect their growth and viability. In addition, the metabolic …

Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen
along with beer consumers' demands driving both market growth and requests for …

Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an
essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In …

Background In wine fermentation starter cultures, the blending of non-Saccharomyces yeast
with Saccharomyces cerevisiae to improve the complexity of wine has become common …