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 …

It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Many crops display differential geographic phenotypes and sensorial signatures,
encapsulated by the concept of terroir. The drivers behind these differences remain elusive …

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 …

Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins,
and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the …

Fruit waste contains several bioactive components such as polyphenols, polysaccharides,
and numerous other phytochemicals, including pigments. Furthermore, new financial …

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages
due to their ability to convert all fermentable sugars into ethanol. However, modern trends in …