Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

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 …

Elucidating the biology of yeast in its full complexity has major implications for science,
medicine and industry. One of the most critical processes determining yeast life and …

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 …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-
Saccharomyces yeasts is an approach of growing importance for winemakers in order to …

The present study analyzes the lack of culturability of different non-Saccharomyces strains
due to interaction with Saccharomyces cerevisiae during alcoholic fermentation. Interaction …

Non-Saccharomyces yeasts have long been considered spoilage microorganisms.
Currently, oenological interest in those species is increasing, mostly due to their positive …