“…zemplinina is an acidogenic, fructophilic, psychrotolerant, and highly osmotolerant microorganism (Englezos et al, ; Magyar, Nyitrai‐Sárdy, Leskó, Pomázi, & Kállay, ; Sipiczki, ). In addition, malic acid metabolization (Tofalo et al, ), modification of anthocyanin profiles (Mangani, Buscioni, Collina, Bocci, & Vicenzini, ), release of mannoproteins (Domizio, Liu, Bisson, & Barile, ), and antifungal activity (Lemos et al, ) have also been described for this species. Some of these properties are currently being studied for their potential exploitation in the winemaking industry (Englezos et al, ; Lemos et al, ; Magyar & Tóth, ; Rantsiou et al, ).…”