The specific impact of the yeast strain on the wine flavour and aroma has not been well characterised yet because this effect is usually combined with other variables during the winemaking. In this study, the contribution ...

© 2017 Elsevier B.V. Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we ...

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...

In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae ...

A major challenge for the national wine industry is to maintain good and reproducible quality in wines. Aroma is a key feature in wine quality and results from the presence of numerous volatile compounds in concentrations ...

Aims: To study genomic and phenotypic changes in wine yeasts produced in short time periods analysing yeast strains possibly derived from commercial strains recently dispersed. Methods and Results: We conducted a genomic ...