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 …

Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …

Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …

The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

The production of alcoholic beverages has a long history among humankind, with
winemaking, as an example, dating back over 7,000 years. Even though the concept of …

The present study investigated the influences of pH and ethanol on malolactic fermentation
(MLF) and the volatile aroma profile of the subsequent white wines from Riesling and …

In agriculture, the wine sector is one of the industries most affected by the sustainability
issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from …

BACKGROUND Anthocyanins and flavonols play a significant role in contributing to wine
color and mouthfeel, and the interaction of malolactic fermentation with these compounds is …

This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine
during malolactic fermentation, and further evaluated the correlation between acetaldehyde …

The presence of carbonyl compounds (CCs) in wines has sparked the interest of
researchers in several countries. The quantification of some of these compounds has been …