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 …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three
years before bottling. The present study determined the microbiota involved in the …

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

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Highlights•SO 2 is currently an essential preservative in winemaking.•SO 2 may cause
health related problems.•Antioxidant and antimicrobial activity are key properties.•Sensory …

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine
fermentation as it impacts on wine flavour and, consequently, on its final quality and value …

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 …

Wine aging is an important process to produce high-quality wines. Traditionally, wines are
aged in oak barrel aging systems. However, due to the disadvantages of the traditional …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …