Fermented foods in a global age: East meets West
Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …
diet in nearly every culture on every continent. These foods are often well‐preserved and …
Microbial contribution to wine aroma and its intended use for wine quality improvement
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 …
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …
QIIME 2 enables comprehensive end‐to‐end analysis of diverse microbiome data and comparative studies with publicly available data
QIIME 2 is a completely re‐engineered microbiome bioinformatics platform based on the
popular QIIME platform, which it has replaced. QIIME 2 facilitates comprehensive and fully …
popular QIIME platform, which it has replaced. QIIME 2 facilitates comprehensive and fully …
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
H Zhang, L Wang, Y Tan, H Wang, F Yang… - International Journal of …, 2021 - Elsevier
In spontaneous food fermentation processes, environmental microbiota affects the yield and
quality of the fermentation productions. Although the importance of environmental microbiota …
quality of the fermentation productions. Although the importance of environmental microbiota …
A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs
The microbial biodiversity found in different vitivinicultural regions is an important
determinant of wine terroir. It should be studied and preserved, although it may, in the future …
determinant of wine terroir. It should be studied and preserved, although it may, in the future …
Lactic acid bacteria in wine: Technological advances and evaluation of their functional role
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …
Environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation
X Wang, H Du, Y Zhang, Y Xu - Applied and environmental …, 2018 - Am Soc Microbiol
Many microorganisms in the environment participate in the fermentation process of Chinese
liquor. However, it is unknown to what extent the environmental microbiota influences …
liquor. However, it is unknown to what extent the environmental microbiota influences …
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
E Borren, B Tian - Foods, 2020 - mdpi.com
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept
Wine originally emerged as a serendipitous mix of chemistry and biology, where
microorganisms played a decisive role. From these ancient fermentations to the current …
microorganisms played a decisive role. From these ancient fermentations to the current …
From the vineyard to the winery: how microbial ecology drives regional distinctiveness of wine
Wine production is a complex process from the vineyard to the winery. On this journey,
microbes play a decisive role. From the environment where the vines grow, encompassing …
microbes play a decisive role. From the environment where the vines grow, encompassing …