The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

This review examines the different types of interactions between the microorganisms
involved in the fermentation processes of alcoholic beverages produced all over the world …

Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the
effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink …

Hong Qu glutinous rice wine (HQGRW), as one of the most typical representatives of
Chinese rice wine, is generally brewed from glutinous rice by adding two traditional wine …

This study focused on the microbial communities found in JIUYAO, the fermentation starter
traditionally used in Shaoxing-jiu, and elucidated their relationship with the fermentation …

Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …

Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of
agaves. Regardless of the area of production, the process always consists of five stages …

Highlights•Non-Saccharomyces play an important role in spontaneous alcoholic
fermentations.•Non-Saccharomyces enhance the composition and aroma profile of alcoholic …

The Mezcal sensory profile is considered characteristic of each producing region being
linked to the volatile compounds present in the beverage. The volatile profile of mezcals …

In a previous study, we reported that sequential inoculation of Torulaspora delbrueckii
(strain TD291) and a specific strain of Saccharomyces cerevisiae during the first …