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 …

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

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 …

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 …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

Non-Saccharomyces yeasts have been used for many years due to their technological
potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with …

Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated
using different inoculation strategies with commercial Saccharomyces cerevisiae yeast …

Among the innovative trends in the wine sector, the continuous exploration of enological
properties associated with wine microbial resources represents a cornerstone driver of …

Nowadays, the inoculation of more than one non-Saccharomyces species in combination
with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces …

This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical
properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of …