Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

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

In the last few years there is an increasing interest on the use of mixed fermentation of
Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations …

Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated
must fermentations, and by producing a plethora of by-products, they can contribute to the …

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed
by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study …

Yeasts play a central role in the spoilage of foods and beverages, mainly those with high
acidity and reduced water activity (aw). A few species are capable of spoiling foods …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

Discovery, characterisation and use of novel yeast strains for winemaking is increasingly
regarded as a way for improving quality and to provide variation, including subtle …

Aims In the present study, it was investigated the antagonistic behaviour of Metschnikowia
pulcherrima, as biocontrol agent, against the main wine yeast species involved in the …