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

Industrial enzyme use can have several benefits. Improvement of product quality and yields,
greater operation safety, reduction of environmental liabilities such as toxic chemical …

To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae
associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation …

Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for
their contribution to the aromatic complexity of wines. In this study, the characterisation of …

A broad variety of microorganisms with useful characteristics in the field of biotechnology
live on the surface of grapes; one of these microorganisms is Metschnikowia pulcherrima …

Adaptation strategies in the wine sector consist of the use of cultural techniques to limit
damages caused by climate change, using, among other resources, varieties better adapted …

The fermentation process of Chinese baijiu involves complex microbiota. As the main
category of microorganisms in the fermentation process, yeasts in different species have …

The domestication of vines started in Asia 11,000 years ago, although it was not until the
19th century that oenology was established as a scientific discipline thanks to the research …

为探究非酿酒酵母与酿酒酵母混合发酵对西拉葡萄酒香气品质的影响, 以酿酒酵母单菌发酵为
对照, 分别将商业戴尔有孢圆酵母, 本土美极梅奇酵母和本土葡萄汁有孢汉逊酵母与酿酒酵母 …

Industrial enzyme use can have several benefits. Improvement of product quality and yields,
greater operation safety, reduction of environmental liabilities such as toxic chemical …