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 …

The surfaces of grapes are covered by different yeast species that are important in the first
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages
due to their ability to convert all fermentable sugars into ethanol. However, modern trends in …

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

Nowadays, consumers require fermented alcoholic beverages with particular and enhanced
flavour profiles while avoiding the health concerns due to high ethanol content. Here, the …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

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