Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae

IntroductionThe interest toward the use of non-Saccharomyces yeasts in the winemaking process has been increasing because it has been demonstrated that they can contribute positively to the quality of wines; however, there is a gap in the literature on holistic approaches showing the effective contr...

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Published in:	Frontiers in Microbiology
Main Authors:	Lisa Granchi, Francesca Patrignani, Angela Bianco, Giacomo Braschi, Marilena Budroni, Laura Canonico, Angela Capece, Anna Cauzzi, Maurizio Ciani, Fabio Chinnici, Valentina Civa, Luca Cocolin, Paola Domizio, Vasileios Englezos, Nicola Francesca, Carmela Gerardi, Francesco Grieco, Rosalba Lanciotti, Silvia Mangani, Carlo Montanini, Vincenzo Naselli, Giorgia Perpetuini, Rocchina Pietrafesa, Angela Racioppo, Gabriella Siesto, Rosanna Tofalo, Antonio Bevilacqua, Patrizia Romano
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-07-01
Subjects:	non-Saccharomyces yeasts yeast growth amino acids uptake volatile organic compounds phenolic profile correlations
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1590561/full