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 …

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …

Enzymes are used in modern wine technology for various biotransformation reactions from
prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes …

This review focuses on the considerable amount of research that has been directed towards
the improvement of efficiency and reliability of malolactic fermentation (MLF), which is …

Tannase is one of the most versatile biocatalysts and plays an important role in a wide range
of bioconversion reactions under protein-precipitating conditions. A comprehensive and …

There are two main fermentations associated with the winemaking process. Alcoholic
fermentation is conducted by the yeast culture and malolactic fermentation takes place as a …

Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-
malic acid to l-lactic acid and CO 2, which reduces the total acidity, improves the biological …

Enzymes are highly effective biocatalysts used in various industrial processes, playing a key
role in winemaking and in other fermented beverages. Many of the enzymes used in …

Deacidification of wines by malolactic fermentation (MLF) is an essential step in the
production of most red, many white and some sparkling base wines. While this secondary …

There are two main fermentations associated with the vinification process. Alcoholic
fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which …