ReviewFrontiers in microbiology2016
Yeast Interactions in Inoculated Wine Fermentation.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
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Who cites it
44 citing papers in PubMed, 192 citations in OpenAlex.
- Effects of Mixed Fermentation with Indigenous Xinjiang Non-Foods (Basel, Switzerland) · 2026Article
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- Effects of Different Yeast Strains on Fermentation Characteristics, Volatile Flavor Compounds, and Sensory Quality of XinjiangMicroorganisms · 2026Article
- Article
- Screening of flavor-enhancing yeast and its role in fig fermentation.Frontiers in bioengineering and biotechnology · 2026Article
- Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations.Microbial biotechnology · 2025Review
- Ethanol Reduction in Montepulciano Wine:Foods (Basel, Switzerland) · 2025Article
- Exploring pectinolytic yeast diversity: toward effective polygalacturonase producers for applications in wine-making.FEMS yeast research · 2025Article
- Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.Frontiers in microbiology · 2025Review
- Environmental characteristics and weather impact yeast populations and their dynamics in spontaneous fermentations.Current research in microbial sciences · 2025Article
- Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.Microbiome · 2024Article
- The Impact of the Inoculation of DifferentMicroorganisms · 2024Article
- Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil.Scientific reports · 2023Article
- Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts.Communications biology · 2023Article
- Enological Suitability of Indigenous Yeast Strains for 'Verdejo' Wine Production.Foods (Basel, Switzerland) · 2023Article
- The Life ofMicroorganisms · 2023Review
- Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation.Foods (Basel, Switzerland) · 2023Article
- Comparing the hierarchy of inter- and intra-species interactions with population dynamics of wine yeast cocultures.FEMS yeast research · 2023Article
- Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics.Current research in food science · 2023Article
- A Transcriptomic Analysis of Higher-Order Ecological Interactions in a Eukaryotic Model Microbial Ecosystem.mSphere · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.