Lactic acid bacteria (LAB) play a critical role in food, agricultural, and clinical applications.
The fast growing characteristics of LAB and their metabolic activity have been the key in …

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Foods and beverages contain many toxic chemicals that raise health concerns. Ethyl
carbamate (EC) or urethane is the ethyl ester of carbamic acid. It occurs at low levels, from …

Climate change has an impact on the chemical risks associated to wine consumption related
with grape development and microbial contamination. We can classify chemical hazards in …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

Ethyl carbamate (EC) commonly found in fermented beverages has been verified to be a
multisite carcinogen in experimental animals. EC was upgraded to Group 2A by the Intl …

In the past century, yeasts from the genus Saccharomyces represented the only option in
fermentation industries, such as winemaking, to produce wine, beer, and other fermented …

Acetaldehyde is a volatile flavor compound present in many fermented foods and is
important in the production of red and white wines. Nine strains of the genera Lactobacillus …