Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

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 …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

Background Anthocyanins are a major class of phenolic compounds present in red grapes
and red wine. They have been reported to possess multiple health-promoting properties …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

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 …

At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to
their unique abilities to metabolize all grape juice sugars to ethanol. However, during the …

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

Highlights•Fungi have an important role in food fermentation since ancient times.•Alcoholic
beverages, breads, cocoa, and so on, depend on yeasts fermentation.•Molds are involved …

Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been
proposed as selected starters due to their contribution for the overall aroma and chemical …