The natural interspecies Saccharomyces cerevisiae× Saccharomyces eubayanus hybrid
yeast is responsible for global lager beer production and is one of the most important …

A combination of biological and non‐biological factors has led to the interspecific hybrid
yeast species Saccharomyces pastorianus becoming one of the world's most important …

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of
Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is …

At present, yeasts suitable for apple juice fermentation to produce cider have received
scarce attention with respect to wine yeasts. In this study, Saccharomyces and non …

Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use
yeasts to make their products. Each industrial process utilizes different media conditions …

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of
wine. Nevertheless, in the last years wineries are facing new challenges due to current …

The wine sector is actively seeking strategies and technologies that facilitate the production
of wines with lower alcohol content. One of the simplest approaches to achieve this aim …

Higher alcohols and acetate esters are important flavour and aroma components in the food
industry. In alcoholic beverages these compounds are produced by yeast during …

In this study, we presented the first metabolome time course analysis performed among a set
of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions …

Wine fermentation has not significantly changed since ancient times and the most traditional
aspects are seen by the market as elements that uplift wine nuances and quality. In recent …