Hanseniaspora Vineae | List of Frontiers open access articles

Original Research

Published on 16 Mar 2016

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

in Food Microbiology

Jessica Lleixà
Valentina Martín
María del C. Portillo
Francisco Carrau
Gemma Beltran
Albert Mas

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00338

17,444 views
122 citations

Perspective

Published on 04 Aug 2021

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

in Food Microbiology

Francisco Carrau
Paul A. Henschke

Frontiers in Microbiology

doi 10.3389/fmicb.2021.702093

6,542 views
24 citations

Original Research

Published on 11 Jan 2019

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

in Evolutionary and Genomic Microbiology

Jessica Lleixà
Valentina Martín
Facundo Giorello
Maria C. Portillo
Francisco Carrau
Gemma Beltran
Albert Mas

Frontiers in Genetics

doi 10.3389/fgene.2018.00747

5,696 views
35 citations

Original Research

Published on 06 Jun 2023

Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

in Food Microbiology

Max Torrellas
Rocchina Pietrafesa
Aroa Ferrer-Pinós
Angela Capece
Emilia Matallana
Agustín Aranda

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1209940

6,438 views
14 citations

Original Research

Published on 22 Oct 2018

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

in Food Microbiology

Bo-Qin Zhang
Jing-Yun Shen
Chang-Qing Duan
Guo-Liang Yan

Frontiers in Microbiology

doi 10.3389/fmicb.2018.02303

7,269 views
66 citations

Original Research

Published on 13 Nov 2018

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

in Synthetic Biology

Bahareh Bagheri
Paolo Zambelli
Ileana Vigentini
Florian Franz Bauer
Mathabatha Evodia Setati

Frontiers in Bioengineering and Biotechnology

doi 10.3389/fbioe.2018.00169

6,324 views
34 citations

Original Research

Published on 29 Mar 2017

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

in Food Microbiology

María L. Raymond Eder
Cristina Reynoso
Santiago C. Lauret
Alberto L. Rosa

Frontiers in Microbiology

doi 10.3389/fmicb.2017.00532

12,368 views
49 citations

Original Research

Published on 11 Aug 2025

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation

in Food Microbiology

Xiao Hong Tang
Yan Ding
Ke Zhong
Yu Xia Sun
Xiao Mei Han
Zhi Yu Li
Rui Rui Li

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1653569

2,218 views
1 citation

Articles

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation