The surfaces of grapes are covered by different yeast species that are important in the first
stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as …

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the
microbial ecology, and for the selection of optimal strains to improve the performance of …

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain),
and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process …

The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting
to quality control of the finished product, involving dynamic biological aging in a “criadera …

Background In order to balance human health and environmental sustainability, plant-based
diets have been attracting increasing attention. Plant-based fermented foods are produced …

Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine
Region in Southern Spain, known as Marco de Jerez, where it is aged following the …

The most known and traditional vinegar is the one that is made from wine. For its production,
the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic …

Urea is the main precursor of ethyl carbamate in fortified wines, which is in turn mostly
produced by Saccharomyces cerevisiae due to the arginine catabolism during alcoholic …

Investigating the organic content of archaeological pottery has largely focused on identifying
food commodities, but their use and mode of processing still need to be thoroughly …

Biological ageing is an essential process for obtaining some distinctive Sherry wines, such
as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the …