Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

The diversity and the composition of the yeast micropopulation significantly contribute to the
sensory characteristics of wine. The growth of each wine yeast species is characterized by a …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

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 …

Discovery, characterisation and use of novel yeast strains for winemaking is increasingly
regarded as a way for improving quality and to provide variation, including subtle …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Due to recent developments in traceability systems, it is now possible to exchange
significant amounts of data through food supply chains. Farming practices applied by cocoa …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

A double coupling bioreactor system was used to fast screen yeast strains for the production
of acetate esters. Eleven yeast strains were used belonging to the genera Candida …