In nature, bacteria alternate between two modes of growth: a unicellular life phase, in which
the cells are free-swimming (planktonic), and a multicellular life phase, in which the cells are …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

Production of fermented apple beverages is spread all around the world with specificities in
each country.'French ciders' refer to fermented apple juice mainly produced in the northwest …