This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Abrahamse C.E., Bartowsky E.J.: Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition. World J. Microbiol. Biotechnol. 28, 255–265 (2012)AbrahamseC.E.BartowskyE.J.Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition28255265201210.1007/s11274-011-0814-322806801Search in Google Scholar
Anchor Oenology, http://www.oenobrands.com/en/our-innovation/mlf-starter-cultures (7.04.2020)http://www.oenobrands.com/en/our-innovation/mlf-starter-cultures(7.04.2020)Search in Google Scholar
Antalick G., Perello M.C., de Revel G.: Co-inoculation with yeast and LAB under winery conditions: modification of the aromatic profile of Merlot wines. S. Afr. J. Enol. Vitic. 34, 223–232 (2013)AntalickG.PerelloM.C.de RevelG.Co-inoculation with yeast and LAB under winery conditions: modification of the aromatic profile of Merlot wines34223232201310.21548/34-2-1098Search in Google Scholar
Azzolini M., Fedrizzi B., Tosi E., Finato F., Vagnoli P., Scrinzi C., Zapparoli G.: Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur. Food Res. Technol. 235, 303–313 (2012)AzzoliniM.FedrizziB.TosiE.FinatoF.VagnoliP.ScrinziC.ZapparoliG.Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine235303313201210.1007/s00217-012-1762-3Search in Google Scholar
Azzolini M., Tosi E., Vagnoli P., Krieger S., Zapparoli G.: Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production. Ital. J. Food Sci. 3, 257–263 (2010)AzzoliniM.TosiE.VagnoliP.KriegerS.ZapparoliG.Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production32572632010Search in Google Scholar
Bartowsky E.J., Borneman A.R.: Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Appl. Microbiol. Biot. 92, 441–447 (2011)BartowskyE.J.BornemanA.R.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine92441447201110.1007/s00253-011-3546-221870044Search in Google Scholar
Bartowsky E.J., Costello P.J., Chambers P.J.: Emerging trends in the application of malolactic fermentation. Aust. J. Grape Wine R. 21, 663–669 (2015)BartowskyE.J.CostelloP.J.ChambersP.J.Emerging trends in the application of malolactic fermentation21663669201510.1111/ajgw.12185Search in Google Scholar
Belda I., Ruiz J., Alastruey-Izquierdo A., Navascués E., Marquina D., Santos A.: Unraveling the enzymatic basis of wine “flavorome”: a phylo-functional study of wine related yeast species. Front Microbiol. 7, 12 (2016)BeldaI.RuizJ.Alastruey-IzquierdoA.NavascuésE.MarquinaD.SantosA.Unraveling the enzymatic basis of wine “flavorome”: a phylo-functional study of wine related yeast species712201610.3389/fmicb.2016.00012471897826834730Search in Google Scholar
Belda I., Ruiz J., Esteban-Fernández A., Navascués E., Marquina D., Santos A., Moreno-Arribas M.: Microbial contribution to wine aroma and its intended use for wine quality improvement. Molecules, 22, 189 (2017)BeldaI.RuizJ.Esteban-FernándezA.NavascuésE.MarquinaD.SantosA.Moreno-ArribasM.Microbial contribution to wine aroma and its intended use for wine quality improvement22189201710.3390/molecules22020189615568928125039Search in Google Scholar
Belda I., Ruiz J., Navascués E., Marquina D., Santos A.: Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity. Int. J. Food Microbiol. 225, 1–8 (2016)BeldaI.RuizJ.NavascuésE.MarquinaD.SantosA.Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity22518201610.1016/j.ijfoodmicro.2016.03.00126971012Search in Google Scholar
Benito S.: The impact of Torulaspora delbrueckii yeast in winemaking. Appl. Microbiol. Biot. 102, 3081–3094 (2018)BenitoS.The impact of Torulaspora delbrueckii yeast in winemaking10230813094201810.1007/s00253-018-8849-029492641Search in Google Scholar
Benito S.: The impacts of Lachancea thermotolerans yeast strains on winemaking. Appl. Microbiol. Biot. 102, 6775–6790 (2018)BenitoS.The impacts of Lachancea thermotolerans yeast strains on winemaking10267756790201810.1007/s00253-018-9117-z29876604Search in Google Scholar
Benito S., Palomero F., Gálvez L., Morata A., Calderón F., Palmero D., Suárez-Lepe J.A.: Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae. Food Technol. Biotech. 52, 376 (2014)BenitoS.PalomeroF.GálvezL.MorataA.CalderónF.PalmeroD.Suárez-LepeJ.A.Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae52376201410.1016/B978-0-12-384730-0.00303-7Search in Google Scholar
Betteridge A., Grbin P., Jiranek V.: Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends Biotechnol. 33, 547–553 (2015)BetteridgeA.GrbinP.JiranekV.Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation33547553201510.1016/j.tibtech.2015.06.00826197706Search in Google Scholar
Blanco P., Mirás-Avalos J.M., Pereira E., Fornos D., Orriols I.: Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains. J. Int. Sci. Vigne Vin. 48, 63–74 (2014)BlancoP.Mirás-AvalosJ.M.PereiraE.FornosD.OrriolsI.Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains486374201410.20870/oeno-one.2014.48.1.1659Search in Google Scholar
Bravo-Ferrada B.M., Hollmann A., Delfederico L., La Hens D.V., Caballero A., Semorile L.: Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation. World J. Microbiol. Biotechnol. 29, 1537–1549 (2013)Bravo-FerradaB.M.HollmannA.DelfedericoL.La HensD.V.CaballeroA.SemorileL.Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation2915371549201310.1007/s11274-013-1337-x23546829Search in Google Scholar
Brizuela N.S., Bravo-Ferrada B.M., Pozo-Bayón M.Á., Semorile L., Tymczyszyn E.E.: Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains. Food Res. Int. 106, 22–28 (2018)BrizuelaN.S.Bravo-FerradaB.M.Pozo-BayónM.Á.SemorileL.TymczyszynE.E.Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains1062228201810.1016/j.foodres.2017.12.03229579921Search in Google Scholar
Callejon R.M., Clavijo A., Ortigueira P., Troncoso A.M., Paneque P., Morales M.L.: Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains. Anal. Chim. Acta, 660, 68–75 (2010)CallejonR.M.ClavijoA.OrtigueiraP.TroncosoA.M.PanequeP.MoralesM.L.Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains6606875201010.1016/j.aca.2009.09.04020103145Search in Google Scholar
Cañas P.M.I., Romero E.G., Pérez-Martín F., Seseña S., Palop M.L.: Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation. Food Sci. Technol. Int. 21, 203–212 (2015)CañasP.M.I.RomeroE.G.Pérez-MartínF.SeseñaS.PalopM.L.Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation21203212201510.1177/108201321452458524583599Search in Google Scholar
Capece A., Siesto G., Romaniello R., Lagreca V.M., Pietrafesa R., Calabretti A., Romano P.: Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region. LWT – Food Sci. Technol. 54, 485–492 (2013)CapeceA.SiestoG.RomanielloR.LagrecaV.M.PietrafesaR.CalabrettiA.RomanoP.Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region54485492201310.1016/j.lwt.2013.07.001Search in Google Scholar
Capozzi V., Garofalo C., Chiriatti M.A., Grieco F., Spano G.: Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiol. Res. 181, 75–83 (2015)CapozziV.GarofaloC.ChiriattiM.A.GriecoF.SpanoG.Microbial terroir and food innovation: the case of yeast biodiversity in wine1817583201510.1016/j.micres.2015.10.00526521127Search in Google Scholar
Capozzi V., Russo P., Beneduce L., Weidmann S., Grieco F., Guzzo J., Spano G.: Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines. Lett. Appl. Microbiol. 50, 327–334 (2010)CapozziV.RussoP.BeneduceL.WeidmannS.GriecoF.GuzzoJ.SpanoG.Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines50327334201010.1111/j.1472-765X.2009.02795.xSearch in Google Scholar
Cappello M.S., Zapparoli G., Logrieco A., Bartowsky E.J.: Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int. J. Food Microbiol. 243, 16–27 (2017)CappelloM.S.ZapparoliG.LogriecoA.BartowskyE.J.Linking wine lactic acid bacteria diversity with wine aroma and flavour2431627201710.1016/j.ijfoodmicro.2016.11.02527940412Search in Google Scholar
Ciani M., Comitini, F.: Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking. Ann. Microbiol. 61, 25–32 (2011)CianiM.ComitiniF.Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking612532201110.1007/s13213-010-0069-5Search in Google Scholar
Ciani M., Comitini F., Mannazzu I., Domizio P.: Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res. 10, 123–133 (2010)CianiM.ComitiniF.MannazzuI.DomizioP.Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking10123133201010.1111/j.1567-1364.2009.00579.x19807789Search in Google Scholar
Comitini F., Capece A., Ciani M., Romano P.: New insights on the use of wine yeasts. Curr. Opin. Food Sci. 13, 44–49 (2017)ComitiniF.CapeceA.CianiM.RomanoP.New insights on the use of wine yeasts. Curr. Opin1344492017Search in Google Scholar
Costello P.J., Francis I.L., Bartowsky E.J.: Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: Interactive influences of Oenococcus oeni strain and wine matrix composition. Aust. J. Grape Wine R. 18, 287–301 (2012)CostelloP.J.FrancisI.L.BartowskyE.J.Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: Interactive influences of Oenococcus oeni strain and wine matrix composition18287301201210.1111/j.1755-0238.2012.00196.xSearch in Google Scholar
Du Toit M., Engelbrecht L., Lerm E., Krieger-Weber S.: Lactobacillus: the next generation of malolactic fermentation starter cultures – an overview. Food Bioprocess Technol. 4, 876–906 (2011)Du ToitM.EngelbrechtL.LermE.Krieger-WeberS.Lactobacillus: the next generation of malolactic fermentation starter cultures – an overview4876906201110.1007/s11947-010-0448-8Search in Google Scholar
Englezos V., Rantsiou K., Cravero F., Torchio F., Giacosa S., Ortiz-Julien A., Gerbi V., Rolle L., Cocolin L.: Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae. Food Res. Int. 109, 298–309 (2018)EnglezosV.RantsiouK.CraveroF.TorchioF.GiacosaS.Ortiz-JulienA.GerbiV.RolleL.CocolinL.Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae109298309201810.1016/j.foodres.2018.04.02729803453Search in Google Scholar
Englezos V., Torchio F., Cravero F., Marengo F., Giacosa S., Gerbi V., Rantsiou K., Rolle L., Cocolin L.: Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae. LWT Food Sci. Technol. 73, 567–575 (2016)EnglezosV.TorchioF.CraveroF.MarengoF.GiacosaS.GerbiV.RantsiouK.RolleL.CocolinL.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae73567575201610.1016/j.lwt.2016.06.063Search in Google Scholar
Escribano-Viana R., González-Arenzana L., Portu J., Garijo P., López-Alfaro I., López R., Santamaría P., Gutiérrez A.R.: Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts. Food Res. Int. 112, 17–24 (2018)Escribano-VianaR.González-ArenzanaL.PortuJ.GarijoP.López-AlfaroI.LópezR.SantamaríaP.GutiérrezA.R.Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts1121724201810.1016/j.foodres.2018.06.01830131125Search in Google Scholar
Franquès J., Araque I., El Khoury M., Lucas P.M., Reguant C., Bordons A.: Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain). OENO One, 52, 45–56 (2018)FranquèsJ.AraqueI.El KhouryM.LucasP.M.ReguantC.BordonsA.Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)524556201810.20870/oeno-one.2018.52.1.1908Search in Google Scholar
Gammacurta M., Lytra G., Marchal A., Marchand S., Barbe J.C., Moine V., de Revel G.: Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food Chem. 239, 252–259 (2018)GammacurtaM.LytraG.MarchalA.MarchandS.BarbeJ.C.MoineV.de RevelG.Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds239252259201810.1016/j.foodchem.2017.06.12328873567Search in Google Scholar
Gammacurta M., Marchand S., Albertin W., Moine V., de Revel G.: Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. J. Agric. Food Chem. 62, 5378–5389 (2014)GammacurtaM.MarchandS.AlbertinW.MoineV.de RevelG.Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines6253785389201410.1021/jf500707e24871631Search in Google Scholar
García M., Esteve-Zarzoso B., Arroyo T.: Non-Saccharomyces yeasts: Biotechnological role for wine production (w) Grape and Wine Biotechnology, red. Morata A., Loira I., InTech, Rijeka, 2016, s. 249–272GarcíaM.Esteve-ZarzosoB.ArroyoT.MorataA.LoiraI.InTechRijeka2016s.24927210.5772/64957Search in Google Scholar
Garofalo C., El Khoury M., Lucas P., Bely M., Russo P., Spano G., Capozzi V.: Autochthonous starter cultures and indigenous grape variety for regional wine production. J. Appl. Microbiol. 118, 1395–1408 (2015)GarofaloC.El KhouryM.LucasP.BelyM.RussoP.SpanoG.CapozziV.Autochthonous starter cultures and indigenous grape variety for regional wine production11813951408201510.1111/jam.1278925752218Search in Google Scholar
González S.S., Gallo L., Climent M.D., Barrio E., Querol A.: Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. Int. J. Food Microbiol. 116, 11–18 (2007)GonzálezS.S.GalloL.ClimentM.D.BarrioE.QuerolA.Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii1161118200710.1016/j.ijfoodmicro.2006.10.04717346840Search in Google Scholar
Gonzalez R., Morales P.: Wine secondary aroma: understanding yeast production of higher alcohols. Microb. Biotechnol. 10, 1449–1450 (2017)GonzalezR.MoralesP.Wine secondary aroma: understanding yeast production of higher alcohols1014491450201710.1111/1751-7915.12770565860028696060Search in Google Scholar
Grieco F., Tristezza M., Vetrano C., Bleve G., Panico E., Mita G., Logrieco A.: Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines. Ann. Microbiol. 61, 67–73 (2011)GriecoF.TristezzaM.VetranoC.BleveG.PanicoE.MitaG.LogriecoA.Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines616773201110.1007/s13213-010-0091-7Search in Google Scholar
Grimaldi A., Bartowsky E., Jiranek V.: Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. J. Appl. Microbiol. 99, 1061–1069 (2005)GrimaldiA.BartowskyE.JiranekV.Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology9910611069200510.1111/j.1365-2672.2005.02707.x16238736Search in Google Scholar
Grimaldi A., Bartowsky E., Jiranek V.: A survey of glycosidase activities of commercial wine strains of Oenococcus oeni. Int. J. Food Microbiol. 105, 233–244 (2005)GrimaldiA.BartowskyE.JiranekV.A survey of glycosidase activities of commercial wine strains of Oenococcus oeni105233244200510.1016/j.ijfoodmicro.2005.04.01116084618Search in Google Scholar
Grimaldi A., McLean H., Jiranek V.: Identification and partial characterization of glycosidic activity of commercial strains of the lactic acid bacterium Oenococcus oeni. Am. J. Enol. Vitic. 51, 362–369 (2000)GrimaldiA.McLeanH.JiranekV.Identification and partial characterization of glycosidic activity of commercial strains of the lactic acid bacterium Oenococcus oeni51362369200010.5344/ajev.2000.51.4.362Search in Google Scholar
Guzzon R., Villega T.R., Pedron M., Malacarne M., Nicolini G., Larcher R.: Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content. Ann. Microbiol. 63, 805–808 (2013)GuzzonR.VillegaT.R.PedronM.MalacarneM.NicoliniG.LarcherR.Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content63805808201310.1007/s13213-012-0499-3Search in Google Scholar
Hernandez-Orte P., Cersosimo M., Loscosa N., Cachoa J., Garcia-Moruno E., Ferreira V.: Aroma development from non-floral grape precursors by wine lactic acid bacteria. Food Res. Int. 42, 773–778 (2009)Hernandez-OrteP.CersosimoM.LoscosaN.CachoaJ.Garcia-MorunoE.FerreiraV.Aroma development from non-floral grape precursors by wine lactic acid bacteria42773778200910.1016/j.foodres.2009.02.023Search in Google Scholar
Hu K., Jin G.J., Xu Y.H., Tao Y.S.: Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae. Food Res. Int. 108, 119–127 (2018)HuK.JinG.J.XuY.H.TaoY.S.Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae108119127201810.1016/j.foodres.2018.03.03729735040Search in Google Scholar
Hu K., Qin Y., Tao Y.S., Zhu X.L., Peng C.T., Ullah N.: Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma. J. Food Sci. 81, M935–M943 (2016)HuK.QinY.TaoY.S.ZhuX.L.PengC.T.UllahN.Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma81M935M943201610.1111/1750-3841.1325326954887Search in Google Scholar
Hu K., Zhu X.L., Mu H., Ma Y., Ullah N., Tao Y.S.: A novel extra-cellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement. Lett. Appl. Microbiol. 62, 169–176 (2016)HuK.ZhuX.L.MuH.MaY.UllahN.TaoY.S.A novel extra-cellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement62169176201610.1111/lam.1252726606736Search in Google Scholar
Iorizzo M., Testa B., Lombardi S.J., García-Ruiz A., Muñoz-González C., Bartolomé B., Moreno-Arribas M.V.: Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release. LWT-Food Sci. Technol. 73, 557–566 (2016)IorizzoM.TestaB.LombardiS.J.García-RuizA.Muñoz-GonzálezC.BartoloméB.Moreno-ArribasM.V.Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release73557566201610.1016/j.lwt.2016.06.062Search in Google Scholar
Ivanova Petropulos V., Bogeva E., Stafilov T., Stefova M., Siegmund B., Pabi N., Lankmayr E.: Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem. 165, 506–514 (2014)Ivanova PetropulosV.BogevaE.StafilovT.StefovaM.SiegmundB.PabiN.LankmayrE.Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines165506514201410.1016/j.foodchem.2014.05.14425038705Search in Google Scholar
Izquierdo Cañas P.M., Pérez-Martín F., Romero E.G., Prieto S.S., Herreros M.D.L.L.P.: Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines. Int. J. Food Microbiol. 156, 245–254 (2012)Izquierdo CañasP.M.Pérez-MartínF.RomeroE.G.PrietoS.S.HerrerosM.D.L.L.P.Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines156245254201210.1016/j.ijfoodmicro.2012.03.03322542027Search in Google Scholar
Juega M., Costantini A., Bonello F., Cravero M.C., Martinez-Rodriguez A.J., Carrascosa A.V., Garcia-Moruno E.: Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albarino and Caino whitewines. J. Appl. Microbiol. 116, 586–595 (2013)JuegaM.CostantiniA.BonelloF.CraveroM.C.Martinez-RodriguezA.J.CarrascosaA.V.Garcia-MorunoE.Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albarino and Caino whitewines116586595201310.1111/jam.1239224206231Search in Google Scholar
Lambrechts M.G., Pretorius I.S.: Yeast and its importance to wine aroma – A Review. S. Afr. J. Enol. Vitic. 21, 97–127 (2000)LambrechtsM.G.PretoriusI.S.Yeast and its importance to wine aroma – A Review2197127200010.21548/21-1-3560Search in Google Scholar
Lasik M.: The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review. Eur. Food Res. Technol. 237, 843–850 (2013)LasikM.The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review237843850201310.1007/s00217-013-2083-xSearch in Google Scholar
Lerm E., Engelbrecht L., du Toit M.: Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures. S. Afr. J. Enol. Vitic. 32, 280–295 (2011)LermE.EngelbrechtL.du ToitM.Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures32280295201110.21548/32-2-1388Search in Google Scholar
Liu J., Arneborg N., Toldam-Andersen T.B., Petersen M.A., Bredie W.L.: Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines. J. Sci. Food Agric. 97, 3594–3602 (2017)LiuJ.ArneborgN.Toldam-AndersenT.B.PetersenM.A.BredieW.L.Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines9735943602201710.1002/jsfa.821828098345Search in Google Scholar
Liu P.T., Lu L., Duan C.Q., Yan G.L.: The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation. LWT-Food Sci. Technol. 71, 356–363 (2016)LiuP.T.LuL.DuanC.Q.YanG.L.The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation71356363201610.1016/j.lwt.2016.04.031Search in Google Scholar
Liu N., Qin Y., Song Y., Ye D., Yuan W., Pei Y., Xue B., Liu Y.: Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics. World J. Microbiol. Biotechnol. 31, 1781–1792 (2015)LiuN.QinY.SongY.YeD.YuanW.PeiY.XueB.LiuY.Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics3117811792201510.1007/s11274-015-1929-826323948Search in Google Scholar
Loira I., Vejarano R., Bañuelos M.A., Morata A., Tesfaye W., Uthurry C., Villa A., Cintora I., Suárez-Lepe J.A.: Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality. LWT-Food Sci. Technol. 59, 915–922 (2014)LoiraI.VejaranoR.BañuelosM.A.MorataA.TesfayeW.UthurryC.VillaA.CintoraI.Suárez-LepeJ.A.Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality59915922201410.1016/j.lwt.2014.06.019Search in Google Scholar
López R., López-Alfaro I., Gutiérrez A.R., Tenorio C., Garijo P., González-Arenzana L., Santamaría P.: Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition. Int. J. Food Sci. Tech. 46, 2373–2381 (2011)LópezR.López-AlfaroI.GutiérrezA.R.TenorioC.GarijoP.González-ArenzanaL.SantamaríaP.Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition4623732381201110.1111/j.1365-2621.2011.02759.xSearch in Google Scholar
Malherbe S., Tredoux A.G., Nieuwoudt H.H., du Toit M.: Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition. J. Ind. Microbiol. Biot. 39, 477–494 (2012)MalherbeS.TredouxA.G.NieuwoudtH.H.du ToitM.Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition39477494201210.1007/s10295-011-1050-422120647Search in Google Scholar
Matthews A., Grbin P., Jiranek V.: Biochemical characterisation of the esterase activities of wine lactic acid bacteria. Appl. Microbiol. Biotechnol. 77, 329–337 (2007)MatthewsA.GrbinP.JiranekV.Biochemical characterisation of the esterase activities of wine lactic acid bacteria77329337200710.1007/s00253-007-1173-817828602Search in Google Scholar
Muñoz V., Beccaria B., Abreo E.: Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must. Braz. J. Microbiol. 45, 59–66 (2014)MuñozV.BeccariaB.AbreoE.Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must455966201410.1590/S1517-83822014000100009405932624948914Search in Google Scholar
Nikolaou E., Soufleros E.H., Bouloumpasi E., Tzanetakis N.: Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiol. 23, 205–211 (2006)NikolaouE.SouflerosE.H.BouloumpasiE.TzanetakisN.Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results23205211200610.1016/j.fm.2005.03.00416943006Search in Google Scholar
Nisiotou A., Sgouros G., Mallouchos A., Nisiotis C.S., Michaelidis C., Tassou C., Banilas G.: The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines. Food Res. Int. 111, 498–508 (2018)NisiotouA.SgourosG.MallouchosA.NisiotisC.S.MichaelidisC.TassouC.BanilasG.The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines111498508201810.1016/j.foodres.2018.05.03530007712Search in Google Scholar
Noguerol-Pato R., González-Barreiro C., Cancho-Grande B., Simal-Gándara J.: Quantitative determination and characterization of the main odourants of Mencía monovarietal red wines. Food Chem. 117, 473–484 (2009)Noguerol-PatoR.González-BarreiroC.Cancho-GrandeB.Simal-GándaraJ.Quantitative determination and characterization of the main odourants of Mencía monovarietal red wines117473484200910.1016/j.foodchem.2009.04.014Search in Google Scholar
Pérez-Torrado R., Barrio E., Querol A.: Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids. Crit. Rev. Food Sci. Nutr. 58, 1780–1790 (2018)Pérez-TorradoR.BarrioE.QuerolA.Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids5817801790201810.1080/10408398.2017.128575128362111Search in Google Scholar
Pérez-Torrado R., González S.S., Combina M., Barrio E., Querol A.: Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid. Int. J. Food Microbiol. 204, 101–110 (2015)Pérez-TorradoR.GonzálezS.S.CombinaM.BarrioE.QuerolA.Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid204101110201510.1016/j.ijfoodmicro.2015.03.01225867085Search in Google Scholar
Pérez-Martín F., Seseña S., Izquierdo P.M., Palop M.L.: Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines. Int. J. Food Microbiol. 163, 153–158 (2013)Pérez-MartínF.SeseñaS.IzquierdoP.M.PalopM.L.Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines163153158201310.1016/j.ijfoodmicro.2013.02.02423558198Search in Google Scholar
Pretorius N., Engelbrecht L., du Toit M.: Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix. J. Appl. Microbiol. 127, 1490–1500 (2019)PretoriusN.EngelbrechtL.du ToitM.Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix12714901500201910.1111/jam.1440131355966Search in Google Scholar
Regodón J.A., Pére F., Valdés M.E., De Miguel C., Ramırez M.: A simple and effective procedure for selection of wine yeast strains. Food Microbiol. 14, 247–254 (1997)RegodónJ.A.PéreF.ValdésM.E.De MiguelC.RamırezM.A simple and effective procedure for selection of wine yeast strains14247254199710.1006/fmic.1996.0091Search in Google Scholar
Ruiz P., Izquierdo P.M., Seseña S., García E., Palop M.L.: Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines. J. Food Sci. 77, M579–M585 (2012)RuizP.IzquierdoP.M.SeseñaS.GarcíaE.PalopM.L.Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines77M579M585201210.1111/j.1750-3841.2012.02895.x22924897Search in Google Scholar
Ruiz P., Izquierdo P.M., Seseña S., Palop M.L.: Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results. Int. J. Food Microbiol. 137, 230–235 (2010)RuizP.IzquierdoP.M.SeseñaS.PalopM.L.Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results137230235201010.1016/j.ijfoodmicro.2009.11.02720051306Search in Google Scholar
Stój A., Czernecki T., Domagała D., Targoński Z.: Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. Int. J. Food Prop. 20, S830–S845 (2017)StójA.CzerneckiT.DomagałaD.TargońskiZ.Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry20S830S845201710.1080/10942912.2017.1315590Search in Google Scholar
Strickland M.T.: Effects of Pediococcus spp. on Oregon Pinot noir, Master of Science in food science and technology thesis. Oregon State University, Corvallis, 2012StricklandM.T.Oregon State UniversityCorvallis2012Search in Google Scholar
Styger G., Prior B., Bauer F.F.: Wine flavor and aroma. J. Ind. Microbiol. Biot. 38, 1145–1159 (2011)StygerG.PriorB.BauerF.F.Wine flavor and aroma3811451159201110.1007/s10295-011-1018-421786136Search in Google Scholar
Sumby K.M., Grbin P.R., Jiranek V.: Implications of new research and technologies for malolactic fermentation in wine. Appl. Microbiol. Biot. 98, 8111–8132 (2014)SumbyK.M.GrbinP.R.JiranekV.Implications of new research and technologies for malolactic fermentation in wine9881118132201410.1007/s00253-014-5976-025142694Search in Google Scholar
Swiegers J.H., Bartowsky E.J., Henschke P.A., Pretorius I.: Yeast and bacterial modulation of wine aroma and flavour. Aust. J. Grape Wine R. 11, 139–173 (2005)SwiegersJ.H.BartowskyE.J.HenschkeP.A.PretoriusI.Yeast and bacterial modulation of wine aroma and flavour11139173200510.1111/j.1755-0238.2005.tb00285.xSearch in Google Scholar
Tempère S., Marchal A., Barbe J. C., Bely M., Masneuf-Pomarede I., Marullo P., Albertin W.: The complexity of wine: clarifying the role of microorganisms. Appl. Microbiol. Biot. 102, 3995–4007 (2018)TempèreS.MarchalA.BarbeJ. C.BelyM.Masneuf-PomaredeI.MarulloP.AlbertinW.The complexity of wine: clarifying the role of microorganisms10239954007201810.1007/s00253-018-8914-829552694Search in Google Scholar
Tristezza M., di Feo L., Tufariello M., Grieco F., Capozzi V., Spano G., Mita G.: Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine. LWT – Food Sci. Technol. 66, 406–412 (2016)TristezzaM.di FeoL.TufarielloM.GriecoF.CapozziV.SpanoG.MitaG.Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine66406412201610.1016/j.lwt.2015.10.064Search in Google Scholar
Tufariello M., Capone S., Siciliano P.: Volatile components of Negroamaro red wines produced in Apulian Salento area. Food Chem. 132, 2155–2164 (2012)TufarielloM.CaponeS.SicilianoP.Volatile components of Negroamaro red wines produced in Apulian Salento area13221552164201210.1016/j.foodchem.2011.11.122Search in Google Scholar
Tufariello M., Chiriatti M.A., Grieco F., Perrotta C., Capone S., Rampino P., Tristezza M., Mita G., Grieco F.: Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines. LWT – Food Sci. Technol. 58, 35–48 (2014)TufarielloM.ChiriattiM.A.GriecoF.PerrottaC.CaponeS.RampinoP.TristezzaM.MitaG.GriecoF.Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines583548201410.1016/j.lwt.2014.03.016Search in Google Scholar
Ugliano M., Moio L.: The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine. J. Sci. Food Agric. 86, 2468–2476 (2006)UglianoM.MoioL.The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine8624682476200610.1002/jsfa.2650Search in Google Scholar
Varela C.: The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl. Microbiol. Biot. 100, 9861–9874 (2016)VarelaC.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages10098619874201610.1007/s00253-016-7941-627787587Search in Google Scholar
Varela C., Barker A., Tran T., Borneman A., Curtin C.: Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. Int. J. Food Microbiol. 252, 1–9 (2017)VarelaC.BarkerA.TranT.BornemanA.CurtinC.Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum25219201710.1016/j.ijfoodmicro.2017.04.00228436828Search in Google Scholar
Varela C., Sengler F., Solomon M., Curtin C.: Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum. Food Chem. 209, 57–64 (2016)VarelaC.SenglerF.SolomonM.CurtinC.Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum2095764201610.1016/j.foodchem.2016.04.02427173534Search in Google Scholar
Wade M.E., Strickland M.T., Osborne J.P., Edwards C.G.: Role of Pediococcus in winemaking. Aust. J. Grape Wine R. 25, 7–24 (2018)WadeM.E.StricklandM.T.OsborneJ.P.EdwardsC.G.Role of Pediococcus in winemaking25724201810.1111/ajgw.12366Search in Google Scholar
Whitener M.E.B., Stanstrup J., Carlin S., Divol B., du Toit M., Vrhovsek U.: Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine. Aust. J. Grape Wine R. 23, 179–192 (2017)WhitenerM.E.B.StanstrupJ.CarlinS.DivolB.du ToitM.VrhovsekU.Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine23179192201710.1111/ajgw.12269Search in Google Scholar
Zhu F., Du B., Li, J.: Aroma compounds in wine (w) Grape and wine biotechnology, red. Morata A., Loira I., InTech, Rijeka, 2016, s. 273–284ZhuF.DuB.LiJ.red.MorataA.LoiraI.InTechRijeka2016s.27328410.5772/65102Search in Google Scholar