Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However,
during the last decade, several other yeasts species has been purposed for winemaking as …

With the awakening of consumers' awareness of sustainable development issues and
demand for terroir wines, natural wines provide opportunities for the future development of …

Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces
cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical …

Decreasing the ethanol content in wine is a current challenge, mainly due to the global
climate change and to the consumer preference for wines from grapes with increased …

Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is
particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are …

This work is a short review of the interactions between oenological yeasts and lactic acid
bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic …

Highlights•Wine fermentations are complex ecosystems in which non-Saccharomyces and
Saccharomyces cerevisiae yeasts are interacting.•Non-Saccharomyces possess interesting …

The diversity and complexity of wine environments present challenges for predicting
success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is …

Abstract Background and Aims The aim of this work was to assess and compare the
chemical composition and colour characteristics of Barbera red wines obtained after partial …

Interest in using non-Saccharomyces yeasts in winemaking has increased in recent years
due to their ability to improve wine quality. However, little information has been published …