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 …

The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …

The first stage of chocolate production consists of a natural, seven-day microbial
fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao …

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

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

The influence of fermentation temperature (from 15 to 35° C) on a mixed strain population
was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

A double coupling bioreactor system was used to fast screen yeast strains for the production
of acetate esters. Eleven yeast strains were used belonging to the genera Candida …