Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

Traditionally, harvested coffee cherries are subjected to fermentation processes during
primary methods either wet, natural dry or semidry. The main function of the fermentation is …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

The diversity and the composition of the yeast micropopulation significantly contribute to the
sensory characteristics of wine. The growth of each wine yeast species is characterized by a …

Discovery, characterisation and use of novel yeast strains for winemaking is increasingly
regarded as a way for improving quality and to provide variation, including subtle …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

Acetaldehyde is an important aroma compound in wine. This article first reviews the
microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on …

A double coupling bioreactor system was used to fast screen yeast strains for the production
of acetate esters. Eleven yeast strains were used belonging to the genera Candida …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …