Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

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 recent years, interest in non-Saccharomyces yeasts for the innovation and development of
different and alternative beer styles has been increasing, especially for the microbrewing …

Hanseniaspora uvarum is the predominant yeast species in the majority of wine
fermentations, which has only recently become amenable to directed genetic manipulation …

Apiculate yeasts belonging to the genus Hanseniaspora are commonly isolated from
viticultural settings and often dominate the initial stages of grape must fermentations …

As a biological alternative to the antimicrobial action of SO2, bioprotection has been
proposed to winemakers as a means to limit or prevent grape musts microbial alteration …

Core histone genes display a remarkable diversity of cis-regulatory mechanisms despite
their protein sequence conservation. However, the dynamics and significance of this …

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely
H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and …

Hanseniaspora uvarum were isolated and characterized from various local environments to
assess their production of fermentation-related enzymes, including β-glucosidase, esterase …

Lack of gene-function analyses tools limits studying the biology of Hanseniaspora uvarum,
one of the most abundant yeasts on grapes and in must. We investigated a rapid PCR …