As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …

A complex consortium of yeasts is the principal responsible of wine fermentation, being
Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with …

Sulfur dioxide is the most used additive today for preventing browning in grape musts and
wines. However, since wine consumers are increasingly interested in healthier wines, the …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the
microbial ecology, and for the selection of optimal strains to improve the performance of …

In the current situation, wine areas are affected by several problems in a context of global
warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low …

Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on
the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have …

Highlights•Pyranoanthocyanins are promising natural colorants.•Pyranoanthocyanins are
more stable than anthocyanins.•Formed mainly by reaction between anthocyanins and …

Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features,
making it appealing for wine production. However, Hv presents high nutritional requirements …