Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions

By C. Pina, C. Santos, J. Couto, T. Hogg. 2004

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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “that do survive and are present until the end of fermentation may also have a higher tolerance to ethanol which would account for their sustained presence (Pina et al., 2004; Combina et al., 2005).”
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (2018, background): “As the fermentation process progresses, the presence of H/K decreases, as a result of their low capacity to adapt to increasing levels of ethanol [109,110], although H.”
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications (2011, methodology): “Pina et al. (2004) showed that a pre-culture regime of H. guilliermondii NCYC 2380 with active oxygenation is a good method to enhance ethanol tolerance.”
The role and use of non-saccharomyces yeasts in wine production (2017, background): “Other non-Saccharomyces yeasts, e.g. H. guilliermondii already have an ethanol tolerance very similar to S. cerevisiae, however, this is influenced by prior growth conditions (Pina et al., 2004).”