Besides their best-known uses in the food and fermentation industry, yeasts have also found
application as microcapsules. In the encapsulation process, exogenous and most typically …

Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food
industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable …

The reduction of chemical inputs in wine has become one of the main challenges of the wine
industry. One of the alternatives to sulfites developed is bioprotection, which consists in …

Microbial transformation of selenite [Se (IV)] to elemental selenium nanoparticles (SeNPs) is
known to be an important process for removing toxic soluble selenium (Se) oxyanions and …

Sulfite‐generating compounds are widely used during winemaking as preservatives
because of its antimicrobial and antioxidant properties. Thus, wine yeast strains have …

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and
antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite …

To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar
and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and …

The reduction of chemical fungicides in agriculture has led to the use of microorganisms as
biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with …

Saccharomyces cerevisiae has been used to perform wine fermentation for several
millennia due to its endurance and unmatched qualities. Nevertheless, at the moment of …

Sulfite resistance is an important oenological trait for wine yeasts because this compound is
used during winemaking as a microbial inhibitor and antioxidant. The molecular …