Add to ORKGThe use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. Here we report the first genome of a yeast strain native to Uruguay,Hanseniaspora vineae T02/19AF, which has been shown to positively contribute to aroma and wine quality
DOI: 10.3389/fmicb.2016.00338Interest in the use of non-Saccharomyces yeasts in winemaking has been ...
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentation...
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes ...
The use of novel yeast strains for winemaking improves quality and provides variety including subtle...
A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeast...
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolution...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
Members of the genus Hanseniaspora represent a significant proportion of the normal flora of grape b...
Members of the genus Hanseniaspora represent a significant proportion of the normal flora of grape b...
The knowledge about wine yeasts remains largely dominated by the extensive studies on Saccharomyces ...
Saccharornyces cerevisiae is by far the most widely used yeast in oenology. However, during the last...
The yeast Saccharomyces cerevisiae is one of the most important microorganisms for food and drink pr...
Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These...
A novel yeast species was isolated from the sugar-rich stromata of Cyttaria hariotii collected from ...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
DOI: 10.3389/fmicb.2016.00338Interest in the use of non-Saccharomyces yeasts in winemaking has been ...
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentation...
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes ...
The use of novel yeast strains for winemaking improves quality and provides variety including subtle...
A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeast...
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolution...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
Members of the genus Hanseniaspora represent a significant proportion of the normal flora of grape b...
Members of the genus Hanseniaspora represent a significant proportion of the normal flora of grape b...
The knowledge about wine yeasts remains largely dominated by the extensive studies on Saccharomyces ...
Saccharornyces cerevisiae is by far the most widely used yeast in oenology. However, during the last...
The yeast Saccharomyces cerevisiae is one of the most important microorganisms for food and drink pr...
Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These...
A novel yeast species was isolated from the sugar-rich stromata of Cyttaria hariotii collected from ...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
DOI: 10.3389/fmicb.2016.00338Interest in the use of non-Saccharomyces yeasts in winemaking has been ...
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentation...
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes ...