Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

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 …

Medium-chain fatty acid (MCFA) ethyl esters, as yeast secondary metabolites, significantly
contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester …

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three
years before bottling. The present study determined the microbiota involved in the …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

摘要为改善单一酿酒酵母酿造猕猴桃果酒的风味与口感, 研究非酿酒酵母与酿酒酵母共同发酵对
猕猴桃果酒的影响. 以葡萄园有孢汉逊酵母(Hanseniaspora vineae) 与安琪果酒酵母(SY) …