Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as
they affect wine quality. This situation is worse in warm areas affected by global warming …

This study compares the performance of Hanseniaspora vineae (Hv) under mixed culture
fermentation with Saccharomyces cerevisiae, with a conventional control (Sc) for the …

Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and
sugar at harvest time. The most common procedure so far to improve the acidity and reduce …

In the current situation, wine areas are affected by several problems in a context of global
warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low …

In this perspective, we will explain the concept of “friendly” yeasts for developing wine
starters that do not suppress desirable native microbial flora at the initial steps of …

Apiculate yeasts belonging to the genus Hanseniaspora are predominant on grapes and
other fruits. While some species, such as Hanseniaspora uvarum, are well known for their …

Mulberry Jiaosu, derived from natural fermentation using fresh mulberry fruit as a raw
material, refers to an edible product containing specific bioactive substances. However, the …

Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on
the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have …

Non-Saccharomyces yeasts (NSY) represent a relevant part of must and wine microbiota,
contributing remarkably to the composition of lees biomass. Despite a number of studies …