Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

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 …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

In the past century, yeasts from the genus Saccharomyces represented the only option in
fermentation industries, such as winemaking, to produce wine, beer, and other fermented …

果酒是以水果为原料, 经发酵. 调配等工艺制得的低酒精度饮料酒, 其保留水果原有的风味及营养
成分, 因符合当前人们的消费需求而深受喜爱. 该文简述了果酒的营养价值. 种类和工艺流程 …

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of
microorganisms on grape must before fermentation in order to reduce the use of chemical …

Changes in consumer preferences, government policies and environmental conditions have
driven research efforts towards producing alcoholic beverages with reduced alcohol content …

Yeast are able to modulate many sensory parameters of wines during red must fermentation.
The effect on color and on the formation of derived pigments during fermentation has been …