The viable but nonculturable (VBNC) state has been recognized as a strategy for bacteria to
cope with stressful environments; in this state, bacteria fail to grow on routine culture …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Highlights•SO 2 is currently an essential preservative in winemaking.•SO 2 may cause
health related problems.•Antioxidant and antimicrobial activity are key properties.•Sensory …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …

In the context of climate change, the chemical composition of wines is characterized by a
massive drop of malic acid concentration in grape berries. Then wine professionals have to …

Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However,
during the last decade, several other yeasts species has been purposed for winemaking as …

The reduction of chemical inputs in wine has become one of the main challenges of the wine
industry. One of the alternatives to sulfites developed is bioprotection, which consists in …

Quantitative genetics and QTL mapping are efficient strategies for deciphering the genetic
polymorphisms that explain the phenotypic differences of individuals within the same …

Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food
industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable …

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of
microorganisms on grape must before fermentation in order to reduce the use of chemical …