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Unlocking the oenological potential of native non-Saccharomyces yeasts from fruit microbiota
Stojan Mančić, Sandra Stamenković-Stojanović, Marko Malićanin, Natalija Đorđević, Bojana Danilović and Ivana Karabegović Advanced Technologies 13(2) 22 (2024) https://doi.org/10.5937/savteh2402022M
Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region
Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages
Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine
Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi
Maxwell Mewa Ngongang, Heinrich Du Plessis, Chidi Boredi, et al. Polish Journal of Food and Nutrition Sciences 245 (2021) https://doi.org/10.31883/pjfns/139278
Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation
