During brewery handling, production strains of yeast must respond to fluctuations in
dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and …

The present work reviews and critically discusses the aspects that influence yeast
flocculation, namely the chemical characteristics of the medium (pH and the presence of …

In industrial settings and processes, yeasts may face multiple adverse environmental
conditions. These include exposure to non-optimal temperatures or pH, osmotic stress, and …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …

The Saccharomyces cerevisiae genome encodes a Flo (flocculin) adhesin family
responsible for cell–cell and cell–surface adherence. In commonly used laboratory strains …

Yeast flocculation has been used in the brewing industry to facilitate biomass recovery for a
long time, and thus its mechanism of yeast flocculation has been intensively studied …

In many industrial fermentation processes, the Saccharomyces cerevisiae yeast should
ideally meet two partially conflicting demands. During fermentation, a high suspended yeast …

The diversity and complexity of wine environments present challenges for predicting
success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is …

Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …

Unlike most fermentation alcohol beverage production processes, brewers recycle their
yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation …