Changes

A strain of ''Candida glabrata'' was selected in a study for its high beta-glucosidase activity, its tolerance to ethanol, and its ability to utilize maltose, and was shown to produce novel flavor characteristics in beer fermentation, including a significant increase in geraniol <ref>[https://www.sciencedirect.com/science/article/abs/pii/S0308814622026887#f0020 Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Xiaoyu Han, Qiuxing Qin, Chenyu Li, Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You. 2022.]</ref>. Strains of ''Meyerozyma guilliermondii'' and ''Hanseniaspora uvarum'' that were isolated from a spontaneous wine fermentation have also been found to have positive results when co-fermented with ''S. cerevisiae'' in wine. Specifically, compared to the control wines, there were higher levels of the terpenes: isopulegol, citronellol, geranylacetone, geraniol, trans-nerolidol, and neronerol. This was associated with the high beta-glucosidase activity of these yeast strains <ref>[https://www.frontiersin.org/articles/10.3389/fmicb.2022.845837/full Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines. Gao Pingping, Peng Shuai, Sam Faisal Eudes, Zhu Yatong, Liang Lihong, Li Min, Wang Jing. 2022.]</ref>.