Balikci E, Tanguler H, Jolly NP, Erten H (2016) Influence of Lachancea thermotolerans on cv. Emir wine fermentation. Yeast 33:313–321
Article
CAS
Google Scholar
Belda I, Navascues E, Marquina D, Santos A, Calderon F, Benito S (2015) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99:1911–1922
Article
CAS
Google Scholar
Belda I, Navascues E, Marquina D, Santos A, Calderon F, Benito S (2016) Outlining the influence of non-conventional yeasts in wine ageing over lees. Yeast 33:329–338
Article
CAS
Google Scholar
Benito S (2018) The impacts of Lachancea thermotolerans yeast strains on winemaking. Appl Microbiol Biotechnol 102(16):6775–6790
Article
CAS
Google Scholar
Benito S, Palomero F, Morata A, Calderón F, Palmero D, Suárez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236:29–36
Article
CAS
Google Scholar
Benito S, Palomero F, Calderón F, Palmero D, Suárez-Lépe J (2014) Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 42:218–224
Article
CAS
Google Scholar
Benito A, Calderon F, Palomero F, Benito S (2015a) Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production. Molecules 20:9510–9523
Article
CAS
Google Scholar
Benito S, Hofmann T, Laier M, Lochbühler B, Schüttler A, Ebert K, Fritsch S, Röcker J, Rauhut D (2015b) Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae. Eur Food Res Technol 241:707–717
Article
CAS
Google Scholar
Benito Á, Calderón F, Benito S (2016a) Combined use of S. pombe and L. thermotolerans in winemaking. Beneficial effects determined through the study of wines analytical characteristics. Molecules 21:1744
Article
Google Scholar
Benito A, Calderon F, Palomero F, Benito S (2016b) Quality and composition of Airen wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. Food Technol Biotechnol 54:135–144
Article
CAS
Google Scholar
Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S (2016c) Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking. PLoS ONE 11:e0151102
Article
Google Scholar
Benito A, Calderon F, Benito S (2017) The combined use of Schizosaccharomyces pombe and Lachancea thermotolerans-effect on the anthocyanin wine composition. Molecules 22:739
Article
Google Scholar
Benito A, Calderon F, Benito S (2018) Schizosaccharomyces pombe isolation protocol. In: Singleton TL (ed) Methods molecular biology, chapter 20. Springer, Berlin, pp 227–234
Google Scholar
Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882
Article
CAS
Google Scholar
Contreras A, Curtin C, Varela C (2015) Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation. Appl Microbiol Biotechnol 99:1885–1895
Article
CAS
Google Scholar
Domizio P, Liu Y, Bisson LF, Barile D (2014) Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine. Food Microbiol 43:5–15
Article
CAS
Google Scholar
Domizio P, House JF, Joseph CML, Bisson LF, Bamforth CW (2016) Lachancea thermotolerans as an alternative yeast for the production of beer. J Inst Brew 122:599–604
Article
CAS
Google Scholar
Domizio P, Liu Y, Bisson LF, Barile D (2017) Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food Microbiol 61:136–149
Article
CAS
Google Scholar
Du Plessis H, Du Toit M, Hoff J, Hart R, Ndimba B, Jolly N (2017) Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation. S Afr J Enol Vitic 38:46–63
Google Scholar
Escribano R, Gonzalez-Arenzana L, Portu J, Garijo P, Lopez-Alfaro I, Lopez R, Santamaria P, Gutierrez AR (2018) Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones. J Appl Microbiol 124(6):1521–1531
Article
CAS
Google Scholar
Fleet GH (2008) Wine yeasts for the future. FEMS Yeast Res 8:979–995
Article
CAS
Google Scholar
Garcia M, Greetham D, Wimalasena TT, Phister TG, Cabellos JM, Arroyo T (2016) The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates. J Appl Microbiol 121:215–233
Article
CAS
Google Scholar
Gawel R, Day M, Van Sluyter SC, Holt H, Waters EJ, Smith PA (2014) White wine taste and mouthfeel as affected by juice extraction and processing. J Agric Food Chem 62:10008–10014
Article
CAS
Google Scholar
Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281
Article
CAS
Google Scholar
Goold HD, Kroukamp H, Williams TC, Paulsen IT, Varela C, Pretorius IS (2017) Yeast’s balancing act between ethanol and glycerol production in low-alcohol wines. Microb Biotechnol 10:264–278
Article
CAS
Google Scholar
Jolly J, Augustyn O, Pretorius I (2006) The role and use of non-Saccharomyces yeasts in wine production. S Afr J Enol Vitic 27:15–39
CAS
Google Scholar
Jolly NP, Varela C, Pretorius IS (2014) Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14:215–237
Article
CAS
Google Scholar
Kapsopoulou K, Kapaklis A, Spyropoulos H (2005) Growth and fermentation characteristics of a strain of the wine yeast Kluyveromyces thermotolerans isolated in Greece. World J Microbiol Biotechnol 21:1599–1602
Article
CAS
Google Scholar
Kapsopoulou K, Mourtzini A, Anthoulas M, Nerantzis E (2007) Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World J Microbiol Biotechnol 23:735–739
Article
CAS
Google Scholar
Kurtzman CP, Fell JW, Boekhout T, Robert V (2011) Methods for isolation, phenotypic characterization and maintenance of yeasts. In: Kurtzman CP, Fell JW, Boekhout T, Robert V (eds) The yeasts, a taxonomic study. Elsevier, Amsterdam, pp 87–110
Chapter
Google Scholar
Lubbers S, Voilley A, Feuillat M, Charpentier C (1994) Influence of mannoproteins from yeast on the aroma intensity of a model wine. Lebensmittel-Wissenschaft und-Technologie 27:108–114
Article
CAS
Google Scholar
Miljic U, Puskas V, Vucurovic V, Muzalevski A (2017) Fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of selected yeast. J Food Sci 82:1443–1450
Article
CAS
Google Scholar
Minnaar PP, Jolly NP, Paulsen V, Du Plessis HW, Van Der Rijst M (2017) Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice. Int J Food Microbiol 257:232–237
Article
CAS
Google Scholar
Morales P, Rojas V, Quiros M, Gonzalez R (2015) The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Appl Microbiol Biotechnol 99:3993–4003
Article
CAS
Google Scholar
Morris E, Eddy A (1957) Method for the measurement of wild yeast infection in pitching yeast. J Inst Brew 63:34–35
Article
Google Scholar
Mylona AE, Del Fresno JM, Palomero F, Loira I, Banuelos MA, Morata A, Calderon F, Benito S, Suarez-Lepe JA (2016) Use of Schizosaccharomyces strains for wine fermentation-effect on the wine composition and food safety. Int J Food Microbiol 232:63–72
Article
CAS
Google Scholar
Nally M, Ponsone L, Pesce V, Toro M, Vazquez F, Chulze S (2018) Evaluation of behavior of Lachancea thermotolerans biocontrol agents on grape fermentations. Lett Appl Microbiol 67(1):89–96
Article
CAS
Google Scholar
Padilla B, Gil JV, Manzanares P (2016) Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Front Microbiol 7:411
PubMed
PubMed Central
Google Scholar
Palomero F, Morata A, Benito S, Calderón F, Suárez-Lepe JA (2009) New genera of yeasts for over-lees aging of red wine. Food Chem 112(2):432–441
Article
CAS
Google Scholar
Peinado RA, Maestre O, Mauricio JC, Moreno JJ (2009) Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes. J Agric Food Chem 57:2368–2377
Article
CAS
Google Scholar
Roca-Domènech G, Cordero-Otero R, Rozès N, Cléroux M, Pernet A, Orduña RM (2018) Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must. Food Res Int 113:401–406
Article
Google Scholar
Rocker J, Schmitt M, Pasch L, Ebert K, Grossmann M (2016) The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine. Food Chem 210:660–670
Article
Google Scholar
Sampaio TL, Kennedy JA, Vasconcelos MC (2007) Use of microscale fermentations in grape and wine research. Am J Enol Vitic 58:534–539
CAS
Google Scholar
Satora P, Semik-Szczurak D, Tarko T, Buldys A (2018) Influence of selected Saccharomyces and Schizosaccharomyces strains and their mixed cultures on chemical composition of apple wines. J Food Sci 83:424–431
Article
CAS
Google Scholar
Varela C (2016) The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl Microbiol Biotechnol 100:9861–9874
Article
CAS
Google Scholar
Vidal S, Williams P, Doco T, Moutounet M, Pellerin P (2003) The polysaccharides of red wine: total fractionation and characterization. Carbohydr Polym 54:439–447
Article
CAS
Google Scholar
Vidal S, Francis L, Williams P, Kwiatkowski M, Gawel R, Cheynier V, Waters E (2004) The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chem 85:519–525
Article
CAS
Google Scholar