The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Nitrogen sources in the must are important for yeast metabolism, growth, and performance,
and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape …

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 …

Among the innovative trends in the wine sector, the continuous exploration of enological
properties associated with wine microbial resources represents a cornerstone driver of …

Flavor is an essential element of food quality. Flavor can be improved by adding flavoring
substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a …

To improve the functional properties and flavor complexity of kiwi wine using different non-
Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii …

Nowadays, the inoculation of more than one non-Saccharomyces species in combination
with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces …