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3. Results and Discussion 3.1. Microscopic Observations Microphotographs of the cell dispersions obtained by 100× and 40× objectives are reported below and as an example in A–D and A–D, which highlight the microphotographs (observation magn. 100×) of the dispersions of both baker’s yeast (BY) and brewer’s spent yeast (BSY), not treated (NT) and subjected to HPH+TT, PEF, and HPH+PEF treatments.
1. Introduction The use of indigenous strains of Saccharomyces cerevisiae as region-specific wine starters is increasingly attracting the interest of wine researchers and winemakers [1]. These yeasts are well adapted to micro-area conditions of a given region [2,3,4] and could ensure the maintenance of the typical flavor and aroma of wines obtained by grapevine cultivars of a specific geographical area [5,6,7]. Indeed, S.
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