Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

In parallel with the development of non-Saccharomyces starter cultures in oenology, a
growing interest has developed around the interactions between the microorganisms …

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur
dioxide (SO 2). Recent studies have also shown that it is likely to consume dissolved O 2 …

This study describes the first report of application of Metschnikowia pulcherrima combined
with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include …

The greenhouse gas methane (CH4) is of pivotal importance for Earth's climate system and
as a human energy source. A significant fraction of this CH4 is produced by anaerobic …

Non-Saccharomyces cerevisiae can effectively improve the wine quality by co-fermentation
with Saccharomyces cerevisiae. In this study, the effects of Pichia kluyveri DG2 on the flavor …

Transcriptomic studies have become an essential tool to understand the response of yeast
to stimuli. The present work analyses the reaction of eight Saccharomyces cerevisiae strains …

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae
F33 in pure culture as a control and in mixed culture with five indigenous non …

Nonlinear ecological interactions within microbial ecosystems and their contribution to
ecosystem functioning remain largely unexplored. Higher-order interactions, or interactions …

The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae,
but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in …