Fermentation processes involve the participation of enzymes and organic catalysts,
generated by range of microorganisms to produce chemical transformations. Ultrasound can …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

There are numerous yeast species related to wine making, particularly non-Saccharomyces,
that deserve special attention due to the great potential they have when it comes to making …

Yeast are able to modulate many sensory parameters of wines during red must fermentation.
The effect on color and on the formation of derived pigments during fermentation has been …

The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic
composition and sensory quality were characterized in the production of alcoholic …

The use of non-Saccharomyces yeasts can provide advantages in winemaking such as: a
reduction of ethanol content, the synthesis of certain metabolites that are important for color …