The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …

Global warming is causing serious problems, especially, in warm regions, where musts with
excess sugars and high pH produce wines with decreased freshness and unstable …

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of
acidification due to the production of lactic acid; however, this species also synthetizes other …

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27
strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and …

The present paper describes the behaviour of Lachancea thermotolerans and
Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv. Emir …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has
notably increased in all ecological, evolutionary, and industrial aspects. One of the key …

In the last few years there is an increasing interest on the use of mixed fermentation of
Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations …

Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found
on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has …

At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to
their unique abilities to metabolize all grape juice sugars to ethanol. However, during the …