Fossil fuels are a major contributor to climate change, and as the demand for energy
production increases, alternative sources (eg, renewables) are becoming more attractive …

Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation,
have been exposed to stressful conditions for millennia, potentially resulting in adaptive …

Organic acids and sugars are related to the chemical balance of wines and grape juices,
besides exerting a strong influence on the taste balance and sensorial acceptance by …

The production of natural bioactive compounds through the fermentation of plants has
increased in recent years. The biological activities of the extracts obtained from the …

Many crops display differential geographic phenotypes and sensorial signatures,
encapsulated by the concept of terroir. The drivers behind these differences remain elusive …

The efficiency of nitrogen use is a key determinant of the completion of alcoholic
fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14 …

Forced interspecific hybridization has been used in yeasts for many years to study
speciation or to construct artificial strains with novel fermentative and metabolic properties …

Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use
yeasts to make their products. Each industrial process utilizes different media conditions …

Grass raw materials collected from grasslands cover more than 30% of Europe's agricultural
area. They are considered very attractive for the production of different biochemicals and …

Cereals are widely used as raw material for food fermentation, and they can provide a
variety of sugars in the fermentation via saccharification. However, the effect of sugar profile …