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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.
TLDR
This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines. Expand
Screening for the production of extracellular hydrolytic enzymes by non‐Saccharomyces wine yeasts
TLDR
Investigating what types of enzymes are being produced by non‐Saccharomyces yeasts isolated from grapes in South Africa vineyards and clarified grape juice could pave the way for attributing specific effects in wine to some of these enzymes produced by so‐called wild yeasts associated with grape must. Expand
The role and use of non-saccharomyces yeasts in wine production
TLDR
The use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed. Expand
The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa
TLDR
Investigation of the presence of non-Saccharomyces yeast species over three vintages in four vineyards and musts in four distinct areas of the Western Cape findsPredominant species found in the must samples should have the most impact on subsequent fermentation. Expand
A Geographically Diverse Collection of Schizosaccharomyces pombe Isolates Shows Limited Phenotypic Variation but Extensive Karyotypic Diversity
TLDR
One translocation, found in 6 different isolates, including the type strain, has a geographically widespread distribution and a unique haplotype and may be a marker of an incipient speciation event and all of the other translocations are unique. Expand
The effect of non-saccharomyces yeasts on fermentation and wine quality
TLDR
Results show that, in comparison with the industrial wine yeast, the non-Saccharomyces yeast strains could not ferment all the sugar, and some of the wines produced by combined fermentations were judged to be of better quality than those produced by the S. cerevisiae only. Expand
Characterisation of non-saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation
TLDR
The effect of the yeasts on MLF varied, but inhibition was strain dependent, and CHEF karyotyping and MALDI-TOF MS were useful for identifying and typing Hanseniaspora uvarum, Lachancea thermotolerans, Candida zemplinina and Torulaspora delbrueckii strains. Expand
The Use of Candida pulcherrima in Combination with Saccharomyces cerevisiae for the Production of Chenin blanc Wine
TLDR
In combined fermentations, no change in overall fermentation rate or standard wine chemical analyses could be observed in comparison to a control S. cerevisiae fermentation, however, wine production in three consecutive years showed that the wine produced by the combined fermentation was of higher quality than thatproduced by the S. Cerevisiae only. Expand
Influence of Lachancea thermotolerans on cv. Emir wine fermentation
TLDR
The behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv. Expand
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
TLDR
Hanseniaspora uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine. Expand
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