Despite its importance in plant health and crop quality, the diversity of epiphytic bacteria on
grape berries and other plant parts, like leaves and bark, remains poorly described, as does …

Wine grapes are a primary source of microbial communities that play a prominent role in the
quality of grapes prior to harvesting, as well as in the winemaking process. This study …

Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in
grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed …

Evolution of the microbial population during winemaking is crucial. Winemakers are more
and more attentive to microbial aspects during fermentation. During aging, microbial …

The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and
wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae …

This detailed study observed the yeasts present in the ecological niche of “wine must”. The
dynamics and identity of non-Saccharomyces yeasts during the cold maceration and …

In this study, several strains of Torulaspora delbrueckii yeast species were evaluated in the
laboratory for their enological properties. In a preliminary step, the ability of different …

Yeast species of Hanseniaspora and Candida genus are predominant during the early
stages of winemaking, while species of Metschnikowia, Pichia, Zygoascus, Issatchenkia, …

Although many yeasts are useful for food production and beverage, some species may
cause spoilage with important economic loss. This is the case of Dekkera/Brettanomyces …

Human‐associated microorganisms are ideal models to study the impact of environmental
changes on species evolution and adaptation because of their small genome, short …