Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of...

Full description

Bibliographic Details
Main Authors:	Francesca Comitini, Alice Agarbati, Laura Canonico, Maurizio Ciani
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Series:	International Journal of Molecular Sciences
Subjects:	multistarter fermentation yeast interactions molecular mechanisms non-<i>Saccharomyces</i> yeasts
Online Access:	https://www.mdpi.com/1422-0067/22/14/7754

Similar Items

Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food Industry
by: Francesca Comitini, et al.
Published: (2023-05-01)

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
by: Alice Agarbati, et al.
Published: (2023-10-01)

Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts
by: Francesca Comitini, et al.
Published: (2020-12-01)

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium
by: Alice Agarbati, et al.
Published: (2021-12-01)

Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale
by: Laura Canonico, et al.
Published: (2022-08-01)

Understanding Wine through Yeast Interactions
by: Evangelia A. Zilelidou, et al.
Published: (2021-07-01)

Biocontrol Using <i>Torulaspora delbrueckii</i> in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines
by: Laura Canonico, et al.
Published: (2023-07-01)

Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
by: Laura Navarro, et al.
Published: (2023-12-01)

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
by: Polona Zabukovec, et al.
Published: (2020-01-01)

Role of Yeasts on the Sensory Component of Wines
by: Patrizia Romano, et al.
Published: (2022-06-01)

Fermentative Stability of Wine Yeast Saccharomyces Sensu Stricto Complex and Their Hybrids
by: Katarzyna Rajkowska, et al.
Published: (2012-01-01)

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts
by: Cristina Romani, et al.
Published: (2020-06-01)

Improved <i>Saccharomyces cerevisiae</i> Strain in Pure and Sequential Fermentation with <i>Torulaspora delbrueckii</i> for the Production of Verdicchio Wine with Reduced Sulfites
by: Alice Agarbati, et al.
Published: (2020-09-01)

The Important Contribution of Non-<i>Saccharomyces</i> Yeasts to the Aroma Complexity of Wine: A Review
by: Elliot Borren, et al.
Published: (2020-12-01)

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts
by: Adam Staniszewski, et al.
Published: (2023-09-01)

The Role of Yeasts in Fermentation Processes
by: Sergi Maicas
Published: (2020-07-01)

Mechanisms Involved in Interspecific Communication between Wine Yeasts
by: Ana Mencher, et al.
Published: (2021-07-01)

Evaluation of Autochthonous Non-<i>Saccharomyces</i> Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)
by: Pilar Blanco, et al.
Published: (2021-09-01)

The effect of yeast extract addition to dough on the fermentative activity of Saccharomyces cerevisiae
by: Vučurović Vesna M., et al.
Published: (2018-01-01)

Impact of Non-<i>Saccharomyces</i> Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
by: Vanesa Postigo, et al.
Published: (2022-07-01)

Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages
by: Lavinia Liliana Ruta, et al.
Published: (2019-06-01)

Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines
by: Sandra Stamenković Stojanović, et al.
Published: (2023-05-01)

Biocontrol of Non-<i>Saccharomyces</i> Yeasts in Vineyard against the Gray Mold Disease Agent <i>Botrytis cinerea</i>
by: Alice Agarbati, et al.
Published: (2022-01-01)

The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine
by: Sergi Maicas, et al.
Published: (2023-04-01)

Evaluation of Different Molecular Markers for Genotyping Non-<i>Saccharomyces</i> Wine Yeast Species
by: Aspasia Nisiotou, et al.
Published: (2022-09-01)

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia
by: Fidanka Ilieva, et al.
Published: (2021-07-01)

Novel Non-<i>Cerevisiae</i> <i>Saccharomyces</i> Yeast Species Used in Beer and Alcoholic Beverage Fermentations
by: James Bruner, et al.
Published: (2020-11-01)

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review
by: Raluca-Ștefania Rădoi-Encea, et al.
Published: (2023-04-01)

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
by: Laura Canonico, et al.
Published: (2022-09-01)

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of <i>Hanseniaspora vineae</i> with <i>Saccharomyces cerevisiae</i> Wine Yeasts
by: María José Valera, et al.
Published: (2020-08-01)

Yeast Fermentation for Production of Neutral Distilled Spirits
by: Kirsty Black, et al.
Published: (2023-04-01)

Strain-Specific Responses by <i>Saccharomyces cerevisiae</i> to Competition by Non-<i>Saccharomyces</i> Yeasts
by: Cristobal A. Onetto, et al.
Published: (2021-08-01)

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures
by: Yu Chen, et al.
Published: (2022-07-01)

Sensory Profile of cv. Savvatiano (<i>Vitis vinifera</i> L.) Wines Fermented with the <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> Yeasts in Individual and Mixed Fermentation
by: Elisavet Bouloumpasi, et al.
Published: (2021-10-01)

Effects of hydrolysed yeasts on ruminal fermentation in the rumen simulation technique (Rusitec)
by: H. Oeztuerk, et al.
Published: (2016-04-01)

New Approaches for the Fermentation of Beer: Non-<i>Saccharomyces</i> Yeasts from Wine
by: Vanesa Postigo, et al.
Published: (2022-06-01)

Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
by: Xucong Lv, et al.
Published: (2022-11-01)

Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation
by: Diána Sárdy Nyitrai, et al.
Published: (2022-09-01)

Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free Wine
by: Alice Agarbati, et al.
Published: (2020-05-01)

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i>
by: Wenqin Cai, et al.
Published: (2022-11-01)