Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

Production of quality wines with decreased alcohol concentration continues to be one of the
major challenges facing wine producers. Therefore, there is considerable interest in the …

We have developed a wine fermentation procedure that takes advantage of the metabolic
features of a previously characterized Metschnikowia pulcherrima strain in order to reduce …

Over the last decades there has been an increase in ethanol concentration in wine. High
ethanol concentration may impact negatively wine flavor and can be associated with harmful …

Strategies for production of wines containing lower alcohol concentrations are in strong
demand, for reasons of quality, health, and taxation. Development and application of wine …

The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …

There is a strong demand from the wine industry for methodologies to reduce the alcohol
content of wine without compromising wine's sensory characteristics. We assessed the …

Extending the time before harvest—and therefore increasing grape maturity—enhances ripe
fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal …