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 …

Anthocyanins, the color compounds of plants, are known for their wide applications in food,
nutraceuticals and cosmetic industry. The biosynthetic pathway of anthocyanins is well …

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 …

Nowadays, consumers require fermented alcoholic beverages with particular and enhanced
flavour profiles while avoiding the health concerns due to high ethanol content. Here, the …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

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 …

Today, many non-Saccharomyces strains have been verified can be positive for the
development of wine anthocyanin and aroma in different fermentation scenarios. Moreover …

Extending the time before harvest—and therefore increasing grape maturity—enhances ripe
fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal …