Saccharomyces cerevisiae and grape juice are ‘natural companions’ and make a happy
wine marriage. However, this relationship can be enriched by allowing ‘wild’ non-…

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

Aims: The objective of this study was to investigate what types of enzymes are being
produced by non‐Saccharomyces yeasts isolated from grapes in South Africa vineyards and …

Research has shown that non-Saccharomyces yeast strains can be detected throughout
wine fermentation. Non-Saccharomyces yeasts can therefore influence the course of …

The role of non-Saccharomyces yeasts in wine production has been extensively debated
and there is growing evidence that non-Saccharomyces yeasts play an important role in wine …

The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces
cerevisiae in pure, co‐cultured and sequential fermentations in cv. Emir grape must. …

Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic
fermentation, non-Saccharomyces yeast species are also important because they produce …

Wine fermentations are conducted by naturally occurring or selected industrial wine yeast
strains of Saccharomyces cerevisiae. However, non-Saccharomyces yeasts also occur …

Grapes harbour a plethora of non-conventional yeast species. Over the past two decades,
several of the species have been extensively characterised and their contribution to wine …