The surfaces of grapes are covered by different yeast species that are important in the first
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages
due to their ability to convert all fermentable sugars into ethanol. However, modern trends in …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

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 …

In the past, some microbiological studies have considered most non-Saccharomyces
species to be undesirable spoilage microorganisms. For several decades, that belief made …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

Nitrogen sources in the must are important for yeast metabolism, growth, and performance,
and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape …

At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to
their unique abilities to metabolize all grape juice sugars to ethanol. However, during the …

Wines from warm (ing) climates often contain excessive ethanol but lack acidity. The yeast
Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to …

Non-Saccharomyces yeasts have been used for many years due to their technological
potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with …