Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition
Journal: Frontiers in Microbiology
Year: 2017

<i>Saccharomyces cerevisiae</i> is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional <i>Saccharomyces</i> species (such as <i>S. uvarum</i> or <i>S. kudriavzevii</i>) or their hybrids (<i>S. cerevisiae</i> x <i>S. uvarum</i> and <i>S. cerevisiae</i> x <i>S. kudriavzevii</i>) can contribute to