In agriculture, the wine sector is one of the industries most affected by the sustainability
issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from …

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and
antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite …

Aims Twenty‐five enological yeasts belonging to nine different species (Candida
zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea …

Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii,
Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii …

In parallel with the development of non-Saccharomyces starter cultures in oenology, a
growing interest has developed around the interactions between the microorganisms …

The compound acetaldehyde has complex synthesis kinetics since it accumulates during the
growth phase and is consumed by yeast during the stationary phase, as well as evaporating …

Flavor stability is a significant concern to brewers as the staling compounds impart
unpleasant flavor to beer. Thus, yeasts with antistaling ability have been engineered to …

Acetaldehyde is produced by yeast during alcoholic fermentation, and its modification
greatly affects beer flavor and quality. In the current study, we analyzed two yeast strains …

Acetaldehyde is synthesized by yeast during the main fermentation period of beer
production, which causes an unpleasant off-flavor. Therefore, there has been extensive …

cis-2-Methyl-4-propyl-1, 3-oxathiane (cis-2-MPO) was recently identified in wine and
proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde …