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 …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

The sometimes contradictory role attributed by scientists to lees in wine production is
discussed in this review. Studies dealing with the importance of lees in the natural removal …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

The by-products of grapes (Vitis vinifera L.) in the winemaking process present a diverse
phytochemical profile of (poly) phenols, essentially represented by phenolic acids …

Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform
neutral compounds of grape berries into active aromatic compounds, a process that …

The production of some alcoholic beverages very often requires the use of wood from
various tree species to improve the quality parameters (smell, taste, and color) of the drink …

Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining
wine stability and modulating wine organoleptic properties. Due to their natural presence in …

Sparkling wines are produced by a secondary fermentation of a base wine followed by a
prolonged ageing in contact with lees. In the traditional method, the refermentation takes …

Wine is a complex matrix comprised of hundreds of volatile aroma compounds that originate
from grapes or develop as yeast metabolism products during alcoholic fermentation. Wine …