Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation,
have been exposed to stressful conditions for millennia, potentially resulting in adaptive …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Premature arrest of fermentation constitutes one of the most challenging problems in wine
production. The causes of stuck and sluggish fermentations are numerous, troublesome to …

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …

The transcriptome of a wine yeast was monitored throughout an alcoholic fermentation
under conditions mimicking an enological environment. Major changes in gene expression …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Recently a number of studies have focused on the factors responsible for the occurrence of
stuck and sluggish fermentations. Results from these studies indicate that together with …

Yeast produces numerous secondary metabolites during fermentation that impact final wine
quality. Although it is widely recognized that growth of diverse non-Saccharomyces (NS) …