Yeasts represent the most important group of microorganisms to winemakers, because without Saccharomyces, producing quality wine would be impossible. Besides Saccharomyces, however there are many other genera and species present during vinifi cation that ultimately impact quality, both positively and negatively (Fleet and Heard, 1993; Fugelsang et al., 1993; Deak and Beuchat, 1996; Loureiro and Malfeito-Ferreira, 2003).
KeywordsIsoamyl Acetate Yeast Cell Wall Debaryomyces Hansenii Crabtree Effect Ethyl Butanoate
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