Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

This study evaluated the oenological potential of two non-<i>Saccharomyces</i> yeast strains, <i>Hanseniaspora opuntiae</i> TR-5 and <i>Zygosaccharomyces bailii</i> L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates sc...

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Bibliographic Details
Main Authors: María Trinidad Alcalá-Jiménez, Juan Carlos García-García, Juan Carlos Mauricio, Juan Moreno, Rafael Peinado, Teresa García-Martínez
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Microorganisms
Subjects:
<i>Zygosaccharomyces bailii</i>
<i>Hanseniaspora opuntiae</i>
<i>β</i>-glucosidase activity
killer phenotype
aroma enhancement
Online Access:https://www.mdpi.com/2076-2607/13/6/1260
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https://www.mdpi.com/2076-2607/13/6/1260

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