{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,8]],"date-time":"2026-02-08T16:21:45Z","timestamp":1770567705317,"version":"3.49.0"},"reference-count":98,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2019,10,23]],"date-time":"2019-10-23T00:00:00Z","timestamp":1571788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.<\/jats:p>","DOI":"10.3390\/microorganisms7110478","type":"journal-article","created":{"date-parts":[[2019,10,25]],"date-time":"2019-10-25T03:20:36Z","timestamp":1571973636000},"page":"478","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking"],"prefix":"10.3390","volume":"7","author":[{"given":"Marcos","family":"Esteves","sequence":"first","affiliation":[{"name":"WM&amp;B\u2014Laboratory of Wine Microbiology &amp; Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"BioISI\u2014Biosystems &amp; Integrative Sciences Institute, Campo Grande, 1749-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2383-2101","authenticated-orcid":false,"given":"Catarina","family":"Barbosa","sequence":"additional","affiliation":[{"name":"WM&amp;B\u2014Laboratory of Wine Microbiology &amp; Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"BioISI\u2014Biosystems &amp; Integrative Sciences Institute, Campo Grande, 1749-016 Lisboa, Portugal"},{"name":"CoLAB Vines&amp;Wines - National Collaborative Laboratory for the Portuguese Wine Sector, Associa\u00e7\u00e3o para o Desenvolvimento da Viticultura Duriense (ADVID), Edif\u00edcio Centro de Excel\u00eancia da Vinha e do Vinho, R\u00e9gia Douro Park, 5000-033 Vila Real, Portugal"}]},{"given":"Isabel","family":"Vasconcelos","sequence":"additional","affiliation":[{"name":"CBQF\/Centro de Biotecnologia e Qu\u00edmica Fina, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3178-2570","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Tavares","sequence":"additional","affiliation":[{"name":"iBB - Institute of Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior T\u00e9cnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal"}]},{"given":"Arlete","family":"Mendes-Faia","sequence":"additional","affiliation":[{"name":"WM&amp;B\u2014Laboratory of Wine Microbiology &amp; Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"BioISI\u2014Biosystems &amp; Integrative Sciences Institute, Campo Grande, 1749-016 Lisboa, Portugal"}]},{"given":"Nuno","family":"Pereira Mira","sequence":"additional","affiliation":[{"name":"iBB - Institute of Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior T\u00e9cnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal"}]},{"given":"Ana","family":"Mendes-Ferreira","sequence":"additional","affiliation":[{"name":"WM&amp;B\u2014Laboratory of Wine Microbiology &amp; Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"BioISI\u2014Biosystems &amp; Integrative Sciences Institute, Campo Grande, 1749-016 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,10,23]]},"reference":[{"key":"ref_1","unstructured":"Fleet, G.H., and Heard, G.M. (1993). Yeast growth during fermentation. Wine Microbiology and Biotechnology (Fleet GH), Harwood Academic."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"779","DOI":"10.1046\/j.1365-2672.1998.00521.x","article-title":"Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines","volume":"85","author":"Egli","year":"1998","journal-title":"J. Appl. Microbiol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1046\/j.1365-2672.1998.00423.x","article-title":"Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine","volume":"84","author":"Edinger","year":"1998","journal-title":"J. Appl. Microbiol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1023\/B:ANTO.0000020284.05802.d7","article-title":"Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation","volume":"85","author":"Ciani","year":"2004","journal-title":"Antonie Leeuwenhoek Int. J. Gen. Mol. Microbiol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1111\/ajgw.12221","article-title":"Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay","volume":"22","author":"Scholl","year":"2016","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Boulton, R.B., Singleton, V.L., Bisson, L.F., and Kunkee, R.E. (1996). Microbiological Spoilage of Wine and its Control. Principles and Practices of Winemaking, Chapman & Hall.","DOI":"10.1007\/978-1-4615-1781-8"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1023\/A:1008825928354","article-title":"Oenological properties of non-Saccharomyces yeasts associated with wine-making","volume":"14","author":"Ciani","year":"1998","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1007\/s13213-010-0125-1","article-title":"Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae","volume":"61","author":"Domizio","year":"2011","journal-title":"Ann. Microbiol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/S0168-1605(00)00283-X","article-title":"Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making","volume":"59","author":"Ubeda","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1111\/1567-1364.12111","article-title":"Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered","volume":"14","author":"Jolly","year":"2014","journal-title":"FEMS Yeast Res."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.ijfoodmicro.2012.01.015","article-title":"Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation","volume":"155","author":"Maturano","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1046\/j.1365-2672.2001.01348.x","article-title":"The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components \u00d0 a preliminary study","volume":"91","year":"2001","journal-title":"J. Appl. Microbiol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1111\/j.1365-2672.1994.tb04396.x","article-title":"Characterization of Beta-Glucosidase Activity in Yeasts of Enological Origin","volume":"77","author":"Rosi","year":"1994","journal-title":"J. Appl. Bacteriol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1046\/j.1365-2672.2001.01379.x","article-title":"Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts","volume":"91","author":"Strauss","year":"2001","journal-title":"J. Appl. Microbiol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"778","DOI":"10.1016\/j.fm.2008.04.015","article-title":"Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits","volume":"25","author":"Viana","year":"2008","journal-title":"Food Microbiol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1016\/j.fm.2010.12.001","article-title":"Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae","volume":"28","author":"Comitini","year":"2011","journal-title":"Food Microbiol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1007\/s10482-010-9475-8","article-title":"An optimized procedure for the enological selection of non-Saccharomyces starter cultures","volume":"99","author":"Bleve","year":"2011","journal-title":"Antonie Leeuwenhoek Int. J. Gen. Mol. Microbiol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.ijfoodmicro.2011.03.020","article-title":"Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation","volume":"147","author":"Domizio","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fmicb.2016.00012","article-title":"Unraveling the enzymatic basis of wine \u201cFlavorome\u201d: A phylo-functional study of wine related yeast species","volume":"7","author":"Belda","year":"2016","journal-title":"Front. Microbiol."},{"key":"ref_20","first-page":"156","article-title":"Microbial Resources and Innovation in the Wine Production Sector","volume":"38","author":"Berbegal","year":"2017","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Barbosa, C., Lage, P., Esteves, M., Chambel, L., Mendes-Faia, A., and Mendes-Ferreira, A. (2018). Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region. Fermentation, 4.","DOI":"10.3390\/fermentation4010008"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1016\/j.foodres.2018.05.035","article-title":"The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines","volume":"111","author":"Nisiotou","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1016\/j.foodres.2019.04.043","article-title":"Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking","volume":"122","author":"Binati","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1007\/BF00128311","article-title":"Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae","volume":"15","author":"Zironi","year":"1993","journal-title":"Biotechnol. Lett."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1046\/j.1365-2672.1999.00505.x","article-title":"Selective sugar consumption by apiculate yeasts","volume":"28","author":"Ciani","year":"1999","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.ijfoodmicro.2008.03.025","article-title":"Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must","volume":"124","author":"Moreira","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.lwt.2012.04.008","article-title":"Effect of mixed culture fermentations on yeast populations and aroma profile","volume":"49","author":"Berradre","year":"2012","journal-title":"LWT Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1016\/j.foodchem.2017.06.151","article-title":"Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum\/S. cerevisiae fermentation leads to wine fruity aroma enhancement","volume":"239","author":"Hu","year":"2018","journal-title":"Food Chem."},{"key":"ref_29","first-page":"336","article-title":"Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae","volume":"108","author":"Nevado","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.ijfoodmicro.2013.11.031","article-title":"H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration","volume":"172","author":"Lage","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1016\/j.ijfoodmicro.2011.09.005","article-title":"International Journal of Food Microbiology Monitoring a mixed starter of Hanseniaspora vineae\u2014Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production","volume":"151","author":"Viana","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.ijfoodmicro.2012.05.012","article-title":"Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation","volume":"157","author":"Medina","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2513","DOI":"10.1016\/j.foodchem.2013.04.056","article-title":"Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae","volume":"141","author":"Medina","year":"2013","journal-title":"Food Chem."},{"key":"ref_34","first-page":"338","article-title":"Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae","volume":"7","author":"Portillo","year":"2016","journal-title":"Front. Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1111\/j.1574-6968.2000.tb09210.x","article-title":"Direct profiling of the yeast dynamics in wine fermentations","volume":"189","author":"Cocolin","year":"2000","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ijfoodmicro.2015.03.027","article-title":"The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content","volume":"205","author":"Contreras","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"8501","DOI":"10.1007\/s00253-018-9255-3","article-title":"Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines","volume":"102","author":"Ruiz","year":"2018","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.ijfoodmicro.2007.12.023","article-title":"Impact of mixed Torulaspora delbrueckii\u2013Saccharomyces cerevisiae culture on high-sugar fermentation","volume":"122","author":"Bely","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.ijfoodmicro.2015.04.037","article-title":"Increase of fruity aroma during mixed T. delbrueckii\/S. cerevisiae wine fermentation is linked to specific esters enhancement","volume":"207","author":"Renault","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1007\/s00217-012-1762-3","article-title":"Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine","volume":"235","author":"Azzolini","year":"2012","journal-title":"Eur. Food Res. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1959","DOI":"10.1007\/s11274-014-1618-z","article-title":"Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: Influence of inoculation and nitrogen content","volume":"30","author":"Taillandier","year":"2014","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.ijfoodmicro.2019.01.014","article-title":"Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains","volume":"294","author":"Tondini","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1007\/s00217-015-2507-x","article-title":"Influence of vintage and selected starter on Torulaspora delbrueckii\/Saccharomyces cerevisiae sequential fermentation","volume":"241","author":"Canonico","year":"2015","journal-title":"Eur. Food Res. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"156","DOI":"10.5344\/ajev.1990.41.2.156","article-title":"Growth of Yeast Species during the Fermentation of Musts Inoculated with Kluyveromyces thermotolerans and Saccharomyces cerevisiae","volume":"41","author":"Mora","year":"1990","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"735","DOI":"10.1007\/s11274-006-9283-5","article-title":"Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae","volume":"23","author":"Kapsopoulou","year":"2007","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.fm.2012.10.004","article-title":"Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine","volume":"33","author":"Gobbi","year":"2013","journal-title":"Food Microbiol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"135","DOI":"10.17113\/ftb.54.02.16.4220","article-title":"Quality and Composition of Air\u00e9n Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae","volume":"54","author":"Benito","year":"2016","journal-title":"Food Technol. Biotechnol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1016\/j.foodchem.2018.10.041","article-title":"Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content","volume":"276","author":"Morales","year":"2019","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1046\/j.1365-2672.1998.00485.x","article-title":"Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines","volume":"85","author":"Ciani","year":"1998","journal-title":"J. Appl. Microbiol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1111\/j.1755-0238.2000.tb00158.x","article-title":"Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine","volume":"6","author":"Soden","year":"2000","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1111\/j.1567-1364.2009.00579.x","article-title":"Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking","volume":"10","author":"Ciani","year":"2010","journal-title":"FEMS Yeast Res."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.fm.2014.04.005","article-title":"Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine","volume":"43","author":"Domizio","year":"2014","journal-title":"Food Microbiol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.lwt.2016.06.063","article-title":"Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae","volume":"73","author":"Englezos","year":"2016","journal-title":"LWT Food Sci. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.foodchem.2018.03.018","article-title":"Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae","volume":"257","author":"Englezos","year":"2018","journal-title":"Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1186\/s13568-019-0738-0","article-title":"Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition","volume":"9","author":"Benito","year":"2019","journal-title":"AMB Express"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1911","DOI":"10.1007\/s00253-014-6197-2","article-title":"Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality","volume":"99","author":"Belda","year":"2014","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.foodres.2018.04.027","article-title":"Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae","volume":"109","author":"Englezos","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.fm.2012.06.006","article-title":"Yeast\u2013yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts","volume":"32","author":"Sadoudi","year":"2012","journal-title":"Food Microbiol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fmicb.2017.00995","article-title":"Microbial Resources and Enological Significance: Opportunities and Benefits","volume":"8","author":"Petruzzi","year":"2017","journal-title":"Front. Microbiol."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Phaff, H.J., Miller, M.W., and Em, M. (1978). The Life of Yeasts, Harvard University Press. [2nd ed.].","DOI":"10.4159\/harvard.9780674863569"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1023\/A:1008948623024","article-title":"Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages","volume":"15","author":"Romano","year":"1999","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_62","unstructured":"Rose, J.S., and Harrison, A.H. (1993). Yeasts as Spoilage Organisms in Beverages. The Yeasts, Academic Press. [2nd ed.]."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"2173","DOI":"10.1099\/00221287-133-8-2173","article-title":"Sulphur Dioxide Resistance in Saccharomyces cerevisiae and Saccharomycodes ludwigii","volume":"133","author":"Stratford","year":"1987","journal-title":"Microbiology"},{"key":"ref_64","first-page":"12","article-title":"Actividad Fermentativa de Saccharomycodes ludwigii y Evaluaci\u00f3n de la S\u00edntesis de Compuestos de Importancia Sensorial durante la Fermentacion de Jugo de Manzana","volume":"14","author":"Melzoch","year":"2011","journal-title":"Rev. Espec. Cienc. Quim. Biol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1002\/jib.185","article-title":"Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer","volume":"121","author":"Turchetti","year":"2015","journal-title":"J. Inst. Brew."},{"key":"ref_66","first-page":"186","article-title":"Non-alcoholic Beer Production by Saccharomycodes ludwigii","volume":"15","author":"Liu","year":"2011","journal-title":"Food Sci."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"e01195-18","DOI":"10.1128\/MRA.01195-18","article-title":"Genome Sequence of the Wine Yeast Saccharomycodes ludwigii UTAD17","volume":"7","author":"Tavares","year":"2018","journal-title":"Microbiol. Resour. Announc."},{"key":"ref_68","unstructured":"Castellucci, F. (2012). Guidelines for the Characterization of Wine Yeasts of the Genus Saccharomyces Isolated from Vitivinicultural Environments, International Organisation of Vine and Wine."},{"key":"ref_69","unstructured":"Henschke, P.A., and Jiranek, V. (1993). Wine Microbiology and Biotechnology (Fleet GH.), Harwood Academic."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1007\/s10295-009-0527-x","article-title":"The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations","volume":"36","author":"Barbosa","year":"2009","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1002\/j.2050-0416.1971.tb03413.x","article-title":"Detection of Wild Yeasts in the Brewery","volume":"77","author":"Lin","year":"1971","journal-title":"J. Inst. Brew."},{"key":"ref_72","unstructured":"OIV (2016). Compendium of International Methods of Analysis of Musts and Wines, International Organisation of Vine and Wine."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"1599","DOI":"10.1016\/j.foodchem.2010.12.030","article-title":"Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines","volume":"126","author":"Moreira","year":"2011","journal-title":"Food Chem."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1038\/sj.jim.2900442","article-title":"Biochemical aspects of stuck and sluggish fermentation in grape must","volume":"20","author":"Alexandre","year":"1998","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"2772","DOI":"10.1128\/AEM.02547-10","article-title":"Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control","volume":"77","author":"Albertin","year":"2011","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1111\/j.1365-2672.1988.tb04312.x","article-title":"The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice","volume":"65","author":"Heard","year":"1988","journal-title":"J. Appl. Bacteriol."},{"key":"ref_77","first-page":"67","article-title":"Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation","volume":"26","author":"Seixas","year":"2019","journal-title":"Curr. Neuropharmacol."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/0922-338X(96)85037-9","article-title":"Early thiamin assimilation by yeasts under enological conditions: Impact on alcoholic fermentation kinetics","volume":"82","author":"Bataillon","year":"1996","journal-title":"J. Ferment. Bioeng."},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Brion, C., Ambroset, C., Delobel, P., Sanchez, I., and Blondin, B. (2014). Deciphering regulatory variation of THI genes in alcoholic fermentation indicate an impact of Thi3p on PDC1 expression. BMC Genom., 15.","DOI":"10.1186\/1471-2164-15-1085"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/AEM.01580-17","article-title":"Glycolytic Functions Are Conserved in the Genome of the Wine Yeast","volume":"83","author":"Langenberg","year":"2017","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1186\/s13568-014-0039-6","article-title":"Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts","volume":"4","author":"Barbosa","year":"2014","journal-title":"AMB Express"},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Brice, C., Cubillos, F.A., Dequin, S., Camarasa, C., and Martinez, C. (2018). Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. PLoS ONE, 13.","DOI":"10.1371\/journal.pone.0192383"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1002\/yea.965","article-title":"Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism","volume":"20","author":"Nissen","year":"2003","journal-title":"Yeast"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"2077","DOI":"10.1890\/07-2060.1","article-title":"Quantifying the complexities of Saccharomyces cerevisiae\u2019s ecosystem engineering via fermentation","volume":"89","author":"Goddard","year":"2008","journal-title":"Ecology"},{"key":"ref_85","first-page":"1","article-title":"Yeast and Natural Production of Sulphites","volume":"12","author":"Werner","year":"2009","journal-title":"Int. J. Enol. Vitic."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"3151","DOI":"10.1128\/AEM.66.8.3151-3159.2000","article-title":"Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae: Role of the cytosolic Mg2+and mitochondrial K+acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation","volume":"66","author":"Remize","year":"2000","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1007\/s00217-010-1272-0","article-title":"Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations","volume":"231","author":"Berradre","year":"2010","journal-title":"Eur. Food Res. Technol."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"3920","DOI":"10.1128\/AEM.00934-08","article-title":"The Ehrlich Pathway for Fusel Alcohol Production: A Century of Research on Saccharomyces cerevisiae Metabolism","volume":"74","author":"Hazelwood","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1128\/AEM.02429-15","article-title":"Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae","volume":"82","author":"Bloem","year":"2016","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1128\/AEM.01616-07","article-title":"Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation","volume":"74","author":"Saerens","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1002\/yea.1382","article-title":"The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates","volume":"23","author":"Lilly","year":"2006","journal-title":"Yeast"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"1968","DOI":"10.1021\/jf00035a028","article-title":"Quantitative analysis of acetaldehyde in foods and beverages","volume":"41","author":"Miyake","year":"1993","journal-title":"J. Agric. Food Chem."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"3022","DOI":"10.1021\/jf9608433","article-title":"Identification of Character Impact Odorants of Different White Wine Varieties","volume":"45","author":"Guth","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"4048","DOI":"10.1021\/jf0115645","article-title":"Chemical Characterization of the Aroma of Grenache Ros\u00e9 Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies","volume":"50","author":"Ferreira","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"3419","DOI":"10.1021\/jf026045w","article-title":"Impact Odorants of Different Young White Wines from the Canary Islands","volume":"51","author":"Lopez","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/S0308-8146(03)00282-6","article-title":"Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration","volume":"84","author":"Peinado","year":"2004","journal-title":"Food Chem."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1016\/j.foodcont.2004.03.013","article-title":"Aroma compounds as markers of the changes in sherry wines subjected to biological ageing","volume":"16","author":"Moreno","year":"2005","journal-title":"Food Control"},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"1542","DOI":"10.1021\/jf3043874","article-title":"Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process","volume":"61","author":"Peng","year":"2013","journal-title":"J. Agric. Food Chem."}],"container-title":["Microorganisms"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2607\/7\/11\/478\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T13:28:42Z","timestamp":1760189322000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2607\/7\/11\/478"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,10,23]]},"references-count":98,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2019,11]]}},"alternative-id":["microorganisms7110478"],"URL":"https:\/\/doi.org\/10.3390\/microorganisms7110478","relation":{},"ISSN":["2076-2607"],"issn-type":[{"value":"2076-2607","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,10,23]]}}}