A complex consortium of yeasts is the principal responsible of wine fermentation, being
Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

Wine fermentations are dominated by Saccharomyces yeast. However, dozens of non-
Saccharomyces yeast genera can be found in grape musts and in the early and intermediate …

Saccharomyces cerevisiae is a highly fermentative species able to complete the wine
fermentation. However, the interaction with other non-Saccharomyces yeasts can determine …

Quorum sensing (QS) is one of the most well-studied cell-to-cell communication
mechanisms in microorganisms. This intercellular communication process in …

Environmental factors significantly affected the succession of microbial communities during
the fermentation of Huangjiu Raw wheat Qu (RWQ). Influence of environmental factors on …

The wine industry has implemented complex starters with multiple yeast species as an
efficient method to improve certain wine properties. Strains' competitive fitness becomes …

The co-fermentation of Saccharomyces cerevisiae and non-Saccharomyces has been
recognized as an effective strategy for improving the quality of wine aroma. One of the most …

It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-
Saccharomyces strains can modulate and improve the aromatic quality of wine through their …

BACKGROUND Saccharomyces cerevisiae CECA was a potential indigenous Chinese wine
yeast that can produce aroma and flavor in Cabernet Sauvignon wines. High‐throughput …