Microbial contribution to wine aroma and its intended use for wine quality improvement
Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …
Secondary aroma: Influence of wine microorganisms in their aroma profile
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …
[HTML][HTML] What are the 100 most cited fungal genera?
The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella …
RL Binati, WJFL Junior, G Luzzini… - International journal of …, 2020 - Elsevier
Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …
Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine
Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
Research progress of wine aroma components: A critical review
Y He, X Wang, P Li, Y Lv, H Nan, L Wen, Z Wang - Food Chemistry, 2023 - Elsevier
As an important sensory indicator, aroma affects the quality of wine and consumer
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
E Borren, B Tian - Foods, 2020 - mdpi.com
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
C Varela - Applied Microbiology and Biotechnology, 2016 - Springer
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 …
the production of all alcoholic beverages. However, microbial activity during fermentation is …
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
The surfaces of grapes are covered by different yeast species that are important in the first
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …
The human mycobiome: colonization, composition and the role in health and disease
P Belvoncikova, P Splichalova, P Videnska, R Gardlik - Journal of Fungi, 2022 - mdpi.com
The mycobiome is the fungal component of the human microbial ecosystem that represents
only a small part of this environment but plays an essential role in maintaining homeostasis …
only a small part of this environment but plays an essential role in maintaining homeostasis …