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Palabras clave – provistas por la editorial

n/a; wine acidity; pulcherrimin; glycosidases; Lactobacillus plantarum; Saccharomycodes ludwigii; sparkling wine; processing foods; non-Saccharomyces; taxonomy; Candida stellate; wine quality; Candida stellata; non-Saccharomyces yeast; Brettanomyces bruxellensis; flavor complexity; Schizosaccharomyces pombe; Wickerhamomyces anomalus; Stermerella bacillaris; mixed cultures fermentation; oenological uses; winemaking; re-fermentation; Zygosaccharomyces rouxii; Torulaspora delbrueckii; genetic improvement; Zygotorulaspora florentina; maloalcoholic fermentation; high-ethanol; mixed starters; yeast; wines; non-Saccharomyces yeasts; aroma compounds; spoilage yeasts’ control; metabolism; acetate esters; Pichia anomala; wine; sequential fermentations; spoilage-control; enzymes; yeast dominance; acidification; ageing-on-lees; Kluyveromyces thermotolerans; co-fermentation; biotechnological applications; stable pigments; ecology; Pichia kudriavzevii; Lachancea thermotolerans; Metschnikowia pulcherrima; biocontrol; S. ludwigii; Candida intermedia; nitrogen; yeast inoculation; volatile acidity; off-flavors; malolactic bacteria; wine safety; genome; Aureobasidium pullulans; viticulture; anthocyanin; aroma; antimicrobial peptides