Hanseniaspora uvarum and Hanseniaspora opuntiae differ in their growth and in the production of volatile organic compounds in wine

Abstract In recent years, Hanseniaspora uvarum has been partially replaced in Slovenian vineyards by the thermotolerant and invasive Hanseniaspora opuntiae. The fermentation capacity of both Hanseniaspora species was evaluated based on CO₂ release in synthetic and natural must. Additionally, co-inoc...

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Detalles Bibliográficos

Autores principales:	Franc Čuš, Mateja Potisek, Neža Čadež
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer 2026-03-01
Colección:	Applied Microbiology and Biotechnology
Materias:	Alcoholic fermentation Non-Saccharomyces yeasts Saccharomyces cerevisiae Mixed culture Co-inoculation Wine quality
Acceso en línea:	https://doi.org/10.1007/s00253-026-13800-6
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