Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces
cerevisiae metabolism also results in the formation of volatile compounds detrimental to …

Beer production is predominantly carried out by Saccharomyces species, such as S.
cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in …

Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first
study investigated the biodiversity of non-Saccharomyces yeasts associated with …

Apiculate yeasts belonging to the genus Hanseniaspora are commonly isolated from
viticultural settings and often dominate the initial stages of grape must fermentations …

This work aimed at studying the unconfirmed hypothesis predicting the existence of a
connection between coffee farm microbiome and the resulting spontaneous fermentation …

The aim of the study was the physicochemical characterization of wines produced using
indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold …

研究非酿酒酵母梅奇酵母P3-3 与酿酒酵母D254, 不同接种比例混合发酵对火龙果酒高级醇含量
和挥发性香气成分的影响. 结果表明: 活菌数比为1∶ 1 混合接种发酵所得火龙果酒中高级醇含量 …

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27
strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and …

In recent years, there had been growing demand for distinctive high quality beer.
Fermentation management has a fundamental role in beer quality and the levels of aroma …

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces
yeasts, several studies have been conducted on the use of controlled mixed fermentations …