Sequential Fermentation | List of Frontiers open access articles

Original Research

Published on 12 Jan 2026

Effects of Clavispora sp. co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry wine

in Food Microbiology

Yan Ma
Zhi-qing Guo
Cheng Cheng
Jing Chen
Zhi-Peng Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1708931

1,307 views

Original Research

Published on 02 Jul 2025

Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae

in Food Microbiology

Lisa Granchi
Francesca Patrignani
Angela Bianco
Giacomo Braschi
Marilena Budroni
Laura Canonico
Angela Capece
Anna Cauzzi
Maurizio Ciani
Fabio Chinnici

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1590561

4,307 views
5 citations

Original Research

Published on 11 Mar 2016

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

in Food Microbiology

Laura Canonico
Francesca Comitini
Lucia Oro
Maurizio Ciani

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00278

12,461 views
98 citations

Original Research

Published on 30 May 2022

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

in Food Microbiology

Rui-Rui Li
Meng Xu
Jia Zheng
Yan-Jun Liu
Chun-Hong Sun
Huan Wang
Xue-Wu Guo
Dong-Guang Xiao
Xiao-Le Wu
Ye-Fu Chen

Frontiers in Microbiology

doi 10.3389/fmicb.2022.902597

5,532 views
31 citations

Original Research

Published on 06 Nov 2017

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

in Food Microbiology

Antoine Gobert
Raphaëlle Tourdot-Maréchal
Christophe Morge
Céline Sparrow
Youzhong Liu
Beatriz Quintanilla-Casas
Stefania Vichi
Hervé Alexandre

Frontiers in Microbiology

doi 10.3389/fmicb.2017.02175

16,757 views
126 citations

Original Research

Published on 12 May 2022

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines

in Food Microbiology

Pingping Gao
Shuai Peng
Faisal Eudes Sam
Yatong Zhu
Lihong Liang
Min Li
Jing Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2022.845837

9,441 views
37 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

7,934 views
67 citations

Original Research

Published on 28 Feb 2020

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

in Food Microbiology

Pauline Seguinot
Anne Ortiz-Julien
Carole Camarasa

Frontiers in Microbiology

doi 10.3389/fmicb.2020.00305

15,448 views
57 citations

Articles

Effects of Clavispora sp. co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry wine

Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines

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

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae