The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …

This review aims to create a communication tool for low-alcohol and nonalcoholic wine
production, catering to scientists, educators, students, and wine producers in the field. With …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

Abstract The Wickerhamiella and Starmerella genera form a clade (W/S clade) that branches
close to Yarrowia lipolytica in the Saccharomycotina species tree. It comprises …

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain
high-quality horticultural crops. This practice results in the discarding of a large number of …

This review investigates the roles of Saccharomyces sp. And non-Saccharomyces yeasts,
lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable …

This study explores the biological mechanisms behind colour changes in white wine
fermentation using different strains of Starmerella bacillaris. We combined food engineering …

Microbiological strategies are currently being considered as methods for reducing the
ethanol content of wine. Fermentations started with a multistarter of three non …

The biotechnological reuse of winery by-products has great potential to increase the value
and sustainability of the wine industry. Recent studies revealed that yeast biomass can be …

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast
species, frequently found in enological ecosystems. Peculiar aspects of the genetics and …