“…Lachance et al, 2001a;Nakase et al, 2010;Rosa et al, 2003Rosa et al, , 2007, their strains also occur in wine-related environments and substrates with high sugar concentration. For example, S. bombicola is quite common in fermenting grape must (Csoma and Sipiczki, 2008;Sipiczki et al, 2005) where its presence can favorably affect wine quality (Milanovic et al, 2012).…”