It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

Wine is a highly complex mixture of compounds which largely define its appearance, aroma,
flavour and mouth‐feel properties. The compounds responsible for those attributes have …

The surfaces of grapes are covered by different yeast species that are important in the first
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all
of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae …

Non-conventional yeast species have great capacity for producing diverse flavor profiles in
production of alcoholic beverages, but their potential for beer brewing, in particular in …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …