Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Acetic acid is an organic acid of great importance globally and the demand of this product is
currently increasing. The production of this acid has consequently aroused more and more …

Acidic beers, such as Belgian lambic beers and American and other coolship ales, are
becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes …

The influence of pH, temperature and carbon source (glucose and maltose) on growth rate
and ethanol yield of Dekkera bruxellensis was investigated using a full-factorial design …

Organic acids are chemical compounds widely distributed in nature as normal constituents
of plants or animal tissues. Organic acids represent a rising chemical segment in which …

The production of gueuze beers through refermentation and maturation of blends of lambic
beer in bottles is a way for lambic brewers to cope with the variability among different lambic …

Aims: The objective of this study was to investigate the inactivation of a selected yeast
Dekkera bruxellensis strain 4481 in red wine by application of low electric current treatment …

The wine matrix contains limited carbon compounds to sustain microbial life. Brettanomyces
bruxellensis is one of very few yeast species that has adapted to this environment. Indeed …

Brettanomyces is a semi‐domesticated yeast that is a crucial component of lambic beers
and is increasingly attracting the attention of the brewing industry. Brettanomyces display …