The budding yeast Saccharomyces cerevisiae can be found in the wild and is also
frequently associated with human activities. Despite recent insights into the phylogeny of this …

The beverages obtained by yeast fermentation from anthocyanin-rich natural sources
(grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink …

At present, wine is generally produced using Saccharomyces yeast followed by Oenococus
bacteria to complete malolactic fermentation. This method has some unsolved problems …

The most popular methodology to make red wine is through the combined use of
Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and …

Wine is a particularly complex beverage resulting from the combination of several factors,
with yeasts being highlighted due to their fundamental role in its development. For many …

Background During must fermentation thousands of volatile aroma compounds are formed,
with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds …

The isolation and selection of yeast strains to improve the quality of the cachaça—Brazilian
Spirit—have been studied in our research group. Our strategy considers Saccharomyces …

The aim of this study was to assess and compare fermentation characteristics and aromatic
profile of plum wines produced with indigenous microbiota and pure cultures of different …

Succinic acid is a platform chemical that plays an important role as precursor for the
synthesis of many valuable bio-based chemicals. Its microbial production from renewable …

Schizosaccharomyces japonicus have been found as dominant yeast species coexisting
with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local …