Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

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 …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

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 …

Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

The conventional yeast (Saccharomyces cerevisiae) is the most studied yeast and has been
used in many important industrial productions, especially in bioethanol production from first …

In order to combat emerging concerns due to global climate change and increasing
conventional fuel prices, bioethanol appears to be a sustainable green resource as co-fuel …

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 …

In the past, some microbiological studies have considered most non-Saccharomyces
species to be undesirable spoilage microorganisms. For several decades, that belief made …

Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the
early stages of alcoholic fermentation, contribute significantly to the character and quality of …