Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Vitis vinifera is one of the most widely cultivated fruit crops with a great economic impact on
the global industry. As a plant, it is naturally colonised by a wide variety of both prokaryotic …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

Vineyards harbour a wide variety of microorganisms that play a pivotal role in pre-and post-
harvest grape quality and will contribute significantly to the final aromatic properties of wine …

Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early
stages of wine fermentation. The high enzymatic potential of these yeasts makes them a …

In this study the effect of farming practices on the diversity of grape fungal community of Vitis
vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated …

This study investigated the microbiota of sour rotten wine grapes and its impact on wine
fermentations. Yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were …

The influence of three commonly used fungicides (iprodione, pyrimethanil and fludioxonil
plus cyprodinil) on the density and diversity of yeast populations present on grape berries …

Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´ s
chemical composition and sensorial properties. In addition, new interest has been given to …