The Life of and Non- Yeasts in Drinking Wine.

Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically , was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers.

Physico-Chemical Characterization of an Exocellular Sugars Tolerant Β-Glucosidase from Grape Isolates.

A broad variety of microorganisms with useful characteristics in the field of biotechnology live on the surface of grapes; one of these microorganisms is . This yeast secretes a β-glucosidase that can be used in fermentative processes to liberate aromatic compounds. In this work, the synthesis of an exocellular β-glucosidase has been demonstrated and the optimal conditions to maximize the enzyme's effectiveness were determined.

Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-Saccharomyces Yeast Isolates.

The finding of new isolates of non-Saccharomyces yeasts, showing beneficial enzymes (such as β-glucosidase and β-xylosidase), can contribute to the production of quality wines. In a selection and characterization program, we have studied 114 isolates of non-Saccharomyces yeasts. Four isolates were selected because of their both high β-glucosidase and β-xylosidase activities.

Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review.

The importance of monoterpenes on varietal flavour of must and other fruit juices has been reviewed. These compounds were mainly found linked to sugar moieties in grape juice and wines, showing no olfactory characteristics. In this way, analytical techniques developed to study these compounds, in both free or glycosidically forms, are discussed.