The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has,
over time, resulted in substantial accumulated knowledge concerning genetics, physiology …

The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …

Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform
neutral compounds of grape berries into active aromatic compounds, a process that …

Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and
species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea …

Analytical chemistry is playing an ever-increasingly important role in the global wine
industry. Chemical analysis of wine is essential in ensuring product safety and conformity to …

The thermophilic bacterium Thermoanaerobacterium saccharolyticum NTOU1 was isolated
from a hydrothermal vent near Taiwan. A complete gene, xynFCB, encoding 413 amino …

During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains,
produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases …

Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread
and alcoholic beverages such as beer and wine dates from antiquity, even though the fact …

It is generally accepted that grape composition plays a primary role in determining the final
quality of wine. However, many of the sensory characteristics that are normally used to …