Yeast immobilization is defined as the physical confinement of intact cells to a region of
space with conservation of biological activity. The use of these methodologies for alcoholic …

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the
microbial ecology, and for the selection of optimal strains to improve the performance of …

The most important dogma in white-wine production is the preservation of the wine aroma
and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and …

Saccharomyces yeasts have been used for millennia for the production of beer, wine, bread,
and other fermented products. Long-term “unconscious” selection and domestication led to …

This study explored the intracellular metabolic variations between 17 strains of
Saccharomyces cerevisiae belonging to two different genetic populations: flor and wine …

Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are
mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) …

Wine biological aging is characterized by the development of yeast strains that form a biofilm
on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a …

A proteomic and exometabolomic study was conducted on Saccharomyces cerevisiae flor
yeast strain growing under biofilm formation condition (BFC) with ethanol and glycerol as …

Single-celled yeasts form spatially structured populations-colonies and biofilms, either alone
(single-species biofilms) or in cooperation with other microorganisms (mixed-species …

Flor velum yeast growth activators during biological aging are currently unknown. In this
sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen …