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 …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated
must fermentations, and by producing a plethora of by-products, they can contribute to the …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

The importance of monoterpenes on varietal flavour of must and other fruit juices has been
reviewed. These compounds were mainly found linked to sugar moieties in grape juice and …