Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of
Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

The biochemical formation of yeast-derived sensory-active metabolites like higher alcohols
and esters determines the different characteristics of aroma and taste in fermented …

Volatile compounds produced by yeast during fermentation greatly influence the
organoleptic qualities of wine. We developed a model to predict the combined effects of …

Aim Among the most important factors influencing wine quality are yeast strains and
fermentation temperature. Fermentation at low temperature is presently used in winemaking …

Fungi produce a variety of volatile organic compounds (VOCs) during their primary and
secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor …

Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a
long time, their abilities to improve and diversify the aromatic profile of wines are now well …

The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …

Contribution of yeasts to the sensory attributes of fermented foods and beverages goes far
beyond sugar consumption and ethanol and carbon dioxide production. It includes some …