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

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

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 …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

Non-conventional yeast species have great capacity for producing diverse flavor profiles in
production of alcoholic beverages, but their potential for beer brewing, in particular in …

The aim of this work was to study ester formation and the aromatic impact of Torulaspora
delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

Yeasts are the main driving force behind several industrial food fermentation processes,
including the production of beer, wine, sake, bread, and chocolate. Historically, these …

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