The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …
Microbial contribution to wine aroma and its intended use for wine quality improvement
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 …
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …
Lactic acid bacteria in wine: Technological advances and evaluation of their functional role
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …
Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine
Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces …
M Sadoudi, R Tourdot-Maréchal, S Rousseaux… - Food …, 2012 - Elsevier
There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-
culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation …
culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation …
Varietal thiols in wine: discovery, analysis and applications
A Roland, R Schneider, A Razungles… - Chemical …, 2011 - ACS Publications
Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-
making process (from oak barrels, for example). For a better understanding, they are …
making process (from oak barrels, for example). For a better understanding, they are …
Flavour-active wine yeasts
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …
Yeasts and wine flavour
M Ugliano, PA Henschke - Wine chemistry and biochemistry, 2009 - Springer
Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …
Influence of nitrogen status in wine alcoholic fermentation
A Gobert, R Tourdot-Maréchal, C Sparrow, C Morge… - Food …, 2019 - Elsevier
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine
quality, being able to modify the concentration of sensory-impact compounds. Among them …
quality, being able to modify the concentration of sensory-impact compounds. Among them …