Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

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 …

The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

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 …

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages
due to their ability to convert all fermentable sugars into ethanol. However, modern trends in …

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 …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

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 …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …