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 …

It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Highlights•The use of indigenous starters safeguards wine traits related to production
area.•The inoculum of mixed starters allows to obtain multiple beneficial actions.•Non …

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 …

Over recent decades, the average ethanol concentration of wine has increased, largely due
to consumer preference for wine styles associated with increased grape maturity; sugar …

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 …

In recent years, in line with consumer preferences and due to the effects of global climate
change, new trends have emerged in wine fermentation and wine technology. Consumers …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …