Hydrogen sulfide (H 2 S) is a toxic gas released from natural occurrences (such as
volcanoes, hot springs, municipal waste decomposition) and human economic activities …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

Fermentation is a well-known natural process that has been used by humanity for thousands
of years, with the fundamental purpose of making alcoholic beverages such as wine, and …

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant
and anti-oxidasic activities. The current concern about the potential negative effects of sulfur …

Sparkling wines have a relevant economic value, and they are mostly produced worldwide
with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many …

We report the first polyphasic characterization of native Saccharomyces cerevisiae in order
to select candidate strains for the design of starter cultures tailored for Apulian sparkling …

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased
in recent years. Studies have reported differences in amino acids and ammonia, volatile …

A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling
wines by the Champenoise method with a grape variety traditionally used for the production …

The aim of this study was to characterize the yeast consortium isolated from Grignolino
grapes in a newly planted vineyard in Piedmont (Italy) via analysis of the intra-vineyard …

In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces
cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2 …