Ethanol is currently the most successful biofuel and can be produced from microalgal
biomass (third-generation). Ethanol from microalgal biomass has advantages because it …

Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is
known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived …

Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the
effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink …

Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic
quality of food and beverages is essential to meet public health requirements and consumer …

Over the last decades there has been an increase in ethanol concentration in wine. High
ethanol concentration may impact negatively wine flavor and can be associated with harmful …

In the beverage fermentation industry, especially at the craft or micro level, there is a
movement to incorporate as many local ingredients as possible to both capture terroir and …

The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all
found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …

During the winemaking process, alcoholic fermentation is carried out by a consortium of
yeasts in which interactions occurs. The consequences of these interactions on the wine …

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the
principal microorganisms responsible for the evolution and fulfillment of alcoholic …

In Latin,'pulcherrima'is a superlative form of an adjective that translates as beautiful. Apart
from being 'the most beautiful'yeast, Metschnikowia pulcherrima has a remarkable potential …