Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

By J. Clemente-Jiménez, Lydia Mingorance-Cazorla, S. Martínez-Rodríguez, F. J. L. Heras-Vázquez, F. Rodríguez-Vico. 2004

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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “…nonSaccharomyces growth include terpenoids, esters, higher alcohols, glycerol, acetaldehyde, acetic acid and succinic acid (Fleet et al., 1984; Bisson & Kunkee, 1991; Boulton et al., 1996; Lonvaud-Funel, 1996; Heard, 1999; King & Dickson, 2000; Zohre & Erten, 2002; Clemente-Jimenez et al., 2004).”
The role and use of non-saccharomyces yeasts in wine production (2017, background): “…from non-Saccharomyces growth include glycerol, acetaldehyde, acetic acid, succinic acid, higher alcohols and fatty acid esters (Fleet et al., 1984; Bisson & Kunkee, 1991; Jackson, 1994; Boulton et al., 1996; Lonvaud-Funel, 1996; Heard, 1999; Zohre & Erten, 2002; Clemente-Jimenez et al., 2004).”
Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations (2010, background): “Some authors have reported the production of high levels of acetic acid [20, 21], glycerol [20, 22] and succinic acid [23], whereas others have found low acetic acid production [24] and low glycerol production [ 16 ].”