Keywordsflocculating yeast; textile bioreactor; ethanol; mass transfer; mixing; fluidization; sensory analysis; inoculation; spontaneous fermentation; yeast selection; Saccharomyces cerevisiae; strain interaction; fermentation-derived compounds; alkaline extraction; bacterial Metzyme laccase; lignocellulosic ethanol; simultaneous saccharification and fermentation; thermotolerant yeast; non-Saccharomyces yeasts; wine; flavor; β-glucosidase; β-xylosidase; forest residue; pretreatment; liquefaction; enzymatic hydrolysis/saccharification; fermentation; high titer bioethanol; detoxification; yeasts; Atomic Force Microscopy (AFM); super-resolution fluorescence microscopy; electron microscopy; force spectroscopy; nanomotion analysis; yeast cell patterning; non- and direct-contact cell manipulation; optical/magnetic tweezer; nanoscale imaging; sparkling wine; starter cultures; Saccharomyces cerevisiae; non-Saccharomyces autolysis; flocculation; alcoholic fermentation; re-fermentation; aspartic protease; Wickerhamomyces; Metschnikovia; grape juice; wine protein; 3D printing; mini tower fermentor; Saccharomyces cerevisiae; industrial brewer’s yeast; adaptive laboratory evolution (ALE); snowflake phenotype; Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; wine; beer; flavour; bioethanol; enzyme production; bioreactors; nanobiotechnology
