Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …

Microbiomes are integral to viticulture and winemaking–collectively termed winegrowing–
where diverse fungi and bacteria can exert positive and negative effects on grape health …

This article is the tenth series of the Fungal Diversity Notes, where 114 taxa distributed in
three phyla, ten classes, 30 orders and 53 families are described and illustrated. Taxa …

Fermented foods have been the focus of ever greater interest as a consequence of
purported health benefits. Indeed, it has been suggested that consumption of these foods …

There is a growing appreciation for the role that yeast play in biotransformation of flavour
compounds during beverage fermentations. This is particularly the case for brewing due to …

Most wine aroma compounds, including the varietal fraction, are produced or released
during wine production and derived from microbial activity. Varietal aromas, typically defined …

In this perspective, we will explain the concept of “friendly” yeasts for develo** wine
starters that do not suppress desirable native microbial flora at the initial steps of …

The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic
capacities is an important research area in brewing technology. Yeast metabolism can …

Although there is an extensive tradition of research into the microbes that underlie the
winemaking process, much remains to be learnt. We combined the high-throughput …

Interspecies hybridization has been shown to be a powerful tool for develo** and
improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity …