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 …

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 …

In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains
adapting well to the unfavorable fruit system were isolated under different fruit environments …

The concept of wine complexity has gained considerable interest in recent years, both for
wine consumers and wine scientists. As a consequence, some research programs …

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 …

At present, there is a great interest in enology for yeast derived products to replace aging on
lees in winemaking or as an alternative for wine fining. These are yeast protein extracts …

Global warming is causing serious problems, especially, in warm regions, where musts with
excess sugars and high pH produce wines with decreased freshness and unstable …

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 …

Numerous research studies have evaluated factors influencing the nature and levels of
phenolics and polysaccharides in food matrices. However, in grape and wines most of these …

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 …