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

About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …

The use of mixed cultures of Saccharomyces and non-Saccharomyces yeasts to improve the
quality and aroma complexity of wines has been increasing interest recently. In this study …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

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 …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …

Grape phenolic compounds undergo various types of transformations during winemaking
under the influences of yeasts, which further impacts the sensory attributes, thus the quality …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

The intake of herbal dietary constituents, mostly fruits and vegetables, have been
considered well-known to prevent pathologies (degenerative diseases). Consumer …

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …