About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …

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 …

Recently, the increase in microbreweries and the consequent production of craft beers have
reached exponential growth. The interest in non-conventional yeasts for innovation and a …

Polysaccharides present in grapes interact with wine sensory-active compounds
(polyphenols and volatile compounds) via different mechanisms and can affect wine …

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 …

Hanseniaspora species are the main yeasts isolated from grapes and grape musts.
Regarding genetic and phenotypical characterization, especially fermentative behavior, they …

Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the
sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties …

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 …

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 …