Covering: up to the end of 2008 There is much epidemiological evidence that diets rich in
fruit and vegetables can reduce the incidence of non-communicable diseases such as …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

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 …

Anthocyanin colors and factors which stabilize and enhance these labile pigments were
studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in
the production of red wine following different combined fermentation strategies. For a …

This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from
grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and …

The reactivity of polyphenols is due to the position of the hydroxyl groups on their aromatic
nuclei. Ortho-hydroxyl groups promote oxidation while meta-hydroxyl groups induce …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …