Non-conventional yeast in the wine industry

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CORRECTION

Published on 27 Sep 2016

Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Wilson José Fernandes Lemos Junior
Barbara Bovo
Chiara Nadai
Giulia Crosato
Milena Carlot
Francesco Favaron
Alessio Giacomini
Viviana Corich

doi 10.3389/fmicb.2016.01499

1,546 views
23 citations

EDITORIAL

Published on 27 Sep 2016

Editorial: Non-conventional Yeast in the Wine Industry

Albert Mas
José M. Guillamón
Gemma Beltran

doi 10.3389/fmicb.2016.01494

4,219 views
22 citations

ORIGINAL RESEARCH

Published on 15 Aug 2016

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Wilson José Fernandes Lemos Junior
Barbara Bovo
Chiara Nadai
Giulia Crosato
Milena Carlot
Francesco Favaron
Alessio Giacomini
Viviana Corich

doi 10.3389/fmicb.2016.01249

7,002 views
62 citations

REVIEW

Published on 04 May 2016

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Maurizio Ciani
Pilar Morales
Francesca Comitini
Jordi Tronchoni
Laura Canonico
José A. Curiel
Lucia Oro
Alda J. Rodrigues
Ramon Gonzalez

doi 10.3389/fmicb.2016.00642

17,285 views
176 citations

ORIGINAL RESEARCH

Published on 13 Apr 2016

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

Chunxiao Wang
Albert Mas
Braulio Esteve-Zarzoso

doi 10.3389/fmicb.2016.00502

11,968 views
126 citations

ORIGINAL RESEARCH

Published on 31 Mar 2016

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Roberto Pérez-Torrado
Bruno M. Oliveira
Jana Zemančíková
Hana Sychrová
Amparo Querol

doi 10.3389/fmicb.2016.00435

8,150 views
31 citations

REVIEW

Published on 31 Mar 2016

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Beatriz Padilla
José V. Gil
Paloma Manzanares

doi 10.3389/fmicb.2016.00411

25,880 views
380 citations

ORIGINAL RESEARCH

Published on 16 Mar 2016

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

Jessica Lleixà
Valentina Martín
María del C. Portillo
Francisco Carrau
Gemma Beltran
Albert Mas

doi 10.3389/fmicb.2016.00338

11,342 views
110 citations

ORIGINAL RESEARCH

Published on 15 Mar 2016

Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

Philippe Renault
Joana Coulon
Virginie Moine
Cécile Thibon
Marina Bely

doi 10.3389/fmicb.2016.00293

5,086 views
81 citations

ORIGINAL RESEARCH

Published on 20 Jan 2016

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

Warren Albertin
Mathabatha E. Setati
Cécile Miot-Sertier
Talitha T. Mostert
Benoit Colonna-Ceccaldi
Joana Coulon
Patrick Girard
Virginie Moine
Myriam Pillet
3 more
Isabelle Masneuf-Pomarede

doi 10.3389/fmicb.2015.01569

18,976 views
89 citations

ORIGINAL RESEARCH

Published on 20 Jan 2016

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

Ignacio Belda
Javier Ruiz
Ana Alastruey-Izquierdo
Eva Navascués
Domingo Marquina
Antonio Santos

doi 10.3389/fmicb.2016.00012

8,490 views
93 citations

MINI REVIEW

Published on 11 Jan 2016

The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges

Isabelle Masneuf-Pomarede
Marina Bely
Philippe Marullo
Warren Albertin

doi 10.3389/fmicb.2015.01563

8,911 views
90 citations

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Frontiers in Microbiology

Food Microbiology

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Articles

Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Editorial: Non-conventional Yeast in the Wine Industry

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges

Frontiers in Microbiology

Food Microbiology