Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations ha...
We previously found that Wickerhamomyces anomalus (formerly Hansenula anomala, Pichia anomala) was t...
Spontaneous grape must fermentations are consistently characterized by a sequential colonization of ...
Nowadays, the use of non-. Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a st...
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages ...
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages ...
Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (...
The monoterpenes are the most important contribution to the olfactory profile of wine due to their l...
Non-Saccharomyces yeasts have been studied extensively in the past two decades to use as catalysts f...
Malted barley is a major raw material of beer, as well as distilled spirits and several food product...
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yea...
From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine ...
During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts ca...
Pichia anomala is a most interesting yeast species, from a number of environmental, industrial and m...
Non-conventional wine yeasts are extensively studied as promising producers of hydrolytic enzymes an...
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures i...
We previously found that Wickerhamomyces anomalus (formerly Hansenula anomala, Pichia anomala) was t...
Spontaneous grape must fermentations are consistently characterized by a sequential colonization of ...
Nowadays, the use of non-. Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a st...
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages ...
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages ...
Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (...
The monoterpenes are the most important contribution to the olfactory profile of wine due to their l...
Non-Saccharomyces yeasts have been studied extensively in the past two decades to use as catalysts f...
Malted barley is a major raw material of beer, as well as distilled spirits and several food product...
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yea...
From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine ...
During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts ca...
Pichia anomala is a most interesting yeast species, from a number of environmental, industrial and m...
Non-conventional wine yeasts are extensively studied as promising producers of hydrolytic enzymes an...
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures i...
We previously found that Wickerhamomyces anomalus (formerly Hansenula anomala, Pichia anomala) was t...
Spontaneous grape must fermentations are consistently characterized by a sequential colonization of ...
Nowadays, the use of non-. Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a st...