Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the
wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding …

Over the past few years, the increasing demand for natural products in the food industry has
encouraged remarkable efforts towards the development of biotechnological processes for …

Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

During the winemaking process, alcoholic fermentation is carried out by a consortium of
yeasts in which interactions occurs. The consequences of these interactions on the wine …

In recent years, in line with consumer preferences and due to the effects of global climate
change, new trends have emerged in wine fermentation and wine technology. Consumers …

Highlights•Fungi have an important role in food fermentation since ancient times.•Alcoholic
beverages, breads, cocoa, and so on, depend on yeasts fermentation.•Molds are involved …

Global warming is directly linked to a lower concentration in organic acids in grape berries,
leading to higher pHs in wine. Because of this lack of acidity, many important factors are …