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 …

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

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 …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Yeasts are the main driving force behind several industrial food fermentation processes,
including the production of beer, wine, sake, bread, and chocolate. Historically, these …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for
lowering alcohol levels in wine. Development of industrial fermentation processes based on …