From the time when microbial activity in wine fermentation was first demonstrated, the
microbial ecology of the vineyard, grape, and wine has been extensively investigated using …

In this study we investigated the possibility of using Candida zemplinina, as a partner of
Saccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in …

This work is the first large-scale study on vineyard-associated yeast strains from Apulia
(Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and …

Makgeolli is a traditional Korean alcoholic beverage manufactured with a natural starter,
called nuruk, and grains. Nuruk is a starchy disk or tablet formed from wheat or grist …

Vidal grape grown in Ili, Xinjiang Autonomous Region, is one of few grapes used to ferment
ice wine in China. Microbial community structure and volatile composition during the …

Natural, also referred to as spontaneous wine fermentations, are carried out by the native
microbiota of the grape juice, without inoculation of selected, industrially produced yeast or …

The grape yeast biota from several wine-producing areas, with distinct soil types and
grapevine training systems, was assessed on five islands of Azores Archipelago, and …

The conversion of grape must into wine involves the development and succession of yeast
populations differing in species composition. The initial population is formed by vineyard …

The yeast diversity on wine grapes in Germany, one of the most northern wine growing
regions of the world, was investigated by means of a culture dependent approach. All yeast …

Chemical characterization and monitoring of fermentation broths and cell culture media
provide significant information on the changes occurring within these complex and dynamic …