Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However,
during the last decade, several other yeasts species has been purposed for winemaking as …

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine
production, is the most resourceful eukaryotic model used for genetic engineering. A typical …

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 …

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

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in
order to pursue their potential in generating groundbreaking sensory profiles. Traditional …

Highlights•Wine fermentations are complex ecosystems in which non-Saccharomyces and
Saccharomyces cerevisiae yeasts are interacting.•Non-Saccharomyces possess interesting …

Hanseniaspora is the main genus of the apiculate yeast group that represents approximately
70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising …

The organoleptic profile and quality of wine are affected by the presence of different non-
Saccharomyce s species and strains. Therefore, the identification and characterization of …

Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic
fermentation, non-Saccharomyces yeast species are also important because they produce …

Interest in using non-Saccharomyces yeasts in winemaking has increased in recent years
due to their ability to improve wine quality. However, little information has been published …