Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all
of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the
effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink …

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …

Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal
to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal …

While wine fermentation has long been known to involve complex microbial communities,
the composition and role of bacteria other than a select set of lactic acid bacteria (LAB) has …

From the time when microbial activity in wine fermentation was first demonstrated, the
microbial ecology of the vineyard, grape, and wine has been extensively investigated using …

The production of vinegar depends on an oxidation process that is mainly performed by
acetic acid bacteria. Despite the different methods of vinegar production (more or less …

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur
dioxide (SO 2). Recent studies have also shown that it is likely to consume dissolved O 2 …