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 …

Enzymes are used in modern wine technology for various biotransformation reactions from
prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes …

Adaptive laboratory evolution (ALE) is an evolutionary engineering approach in artificial
conditions that improves organisms through the imitation of natural evolution. Due to the …

Changes in biological properties over several generations, induced by controlling short-term
evolutionary processes in the laboratory through selective pressure, and whole-genome re …

One of the most prominent consequences of global climate warming for the wine industry is
a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among …

Grape wine is the most widely consumed fruit wine in the world. With the increasing
diversification of consumers' needs, the variety of fruit wines in the market is becoming more …

Malolactic fermentation (MLF) is an integral part of winemaking, resulting from the metabolic
activity of lactic acid bacteria (LAB). It gives the final wines better palatability by reducing the …

The most famous yeast of all, Saccharomyces cerevisiae, has been used by humankind for
at least 8000 years, to produce bread, beer and wine, even without knowing about its …

When asking the question what is wine? there are various ways to answer. Wine is extolled
as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense …

RESUMO O aumento da demanda por métodos agrícolas sustentáveis requer alternativas
ao uso de agroquímicos, como o biocontrole. Microrganismos como fungos do gênero …