This review examines the different types of interactions between the microorganisms
involved in the fermentation processes of alcoholic beverages produced all over the world …

Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and
possess high amounts of polyphenolic compounds. These compounds are associated with …

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 winemaking, the use of alternative yeast starters is becoming increasingly popular. They
contribute to the diversity and complexity of wine sensory features and are typically used in …

Hanseniaspora species are the main yeasts isolated from grapes and grape musts.
Regarding genetic and phenotypical characterization, especially fermentative behavior, they …

In this study, the concentrations of Saccharomyces cerevisiae quorum sensing signal
molecules (QSMs) were determined, not to mention the exploration of the effects of …

Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and
metabolism. However, the nitrogen requirement of indigenous commercial S. cerevisiae …

Quorum sensing (QS) is one of the most well-studied cell-to-cell communication
mechanisms in microorganisms. This intercellular communication process in …

During wine fermentation, yeasts produce metabolites that are known growth regulators. The
relationship between certain higher alcohols derived from aromatic amino acid metabolism …

In parallel with the development of non-Saccharomyces starter cultures in oenology, a
growing interest has developed around the interactions between the microorganisms …