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 …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages
due to their ability to convert all fermentable sugars into ethanol. However, modern trends in …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in
the production of red wine following different combined fermentation strategies. For a …

Microbiomes are integral to viticulture and winemaking–collectively termed winegrowing–
where diverse fungi and bacteria can exert positive and negative effects on grape health …

Highlights•Mixed fermentation used to improve specific traits, or to enhance the complexity
of wines.•Optimization of multistarter fermentation through the knowledge of yeast …

In the past, some microbiological studies have considered most non-Saccharomyces
species to be undesirable spoilage microorganisms. For several decades, that belief made …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …