Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …

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

Although bioprotection is now recognised as an alternative to SO2 for limiting microbial
spoilage, it does not guarantee protection against oxidation. This limits its application, more …

This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape
must from the south of Spain. For this purpose, combined fermentations with Lachancea …

Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the
presence of appropriate yeast. Its modern production, in general terms, involves the addition …

Wine models with or without a dearomatised and lyophilized red wine extract containing a
young red aroma base (control) plus one vector with one or several aroma compounds …

The anthocyanin profile of a wine greatly varies over time depending on many factors. In
addition to color modifications due to changes in the chemical composition of wine, there …

Yeast are able to modulate many sensory parameters of wines during red must fermentation.
The effect on color and on the formation of derived pigments during fermentation has been …

The management of the alcoholic fermentation (AF) in wine is crucial to shaping product
quality. Numerous variables (eg, grape varieties, yeast species/strains, technological …