Spontaneously fermented foods are consumed and appreciated for thousands of years
although they are usually produced with fluctuated productivity and quality, potentially …

The microbiota is of great importance in forming flavor compounds and improving sensory
characteristics during wine fermentation. Understanding microbial succession is critical for …

Understanding the diversity and evolution of microorganisms during wine fermentation is
essential for controlling its production. However, the flavors profiles associated with …

Bacteria are an important part of wine 'microbial terroir'and contribute to the formation of
wine flavor. Based on high-throughput sequencing and non-targeted metabonomic …

The grapevine and vinification microbiota have a strong influence on the characteristics of
the produced wine. Currently we have a good understanding of the role of vineyard …

Microbial diversity present on grapes in wineries, and throughout fermentation has been
associated with important metabolites for final wine quality. Although microbiome …

The role of microbial diversity in influencing the organoleptic properties of wine and other
fermented products is well est ablished, and understanding microbial dynamics within …

Abstract Buttafuoco dell'Oltrepo'Pavese (or Buttafuoco) is an important and renowned red
wine, protected by a Denominazione di Origine Controllata (DOC) designation established …

The aim of this study was to investigate the dynamic profile of microorganisms and
metabolites in Hainan Trinitario cocoa during a six-day spontaneous box fermentation …

Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under
the rain-shelter was characterized, with open-field cultivation as the control. For both …