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 …

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

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 …

Daqu and wheat Qu are saccharification and fermenting agents in Chinese huangjiu and
baijiu production. This study aimed to investigate the difference between Daqu and wheat …

In the last decades, several non-thermal technologies have been proposed as alternative to
the traditional ones to improve the competitiveness of the food industry. The key to success …

Protein haze is an aesthetic problem in white wines that can be prevented by removing the
grape proteins that have survived the winemaking process. The haze-forming proteins are …

Grapes produce organic compounds that may be involved in the defense of the plants
against invading phytopathogens. These metabolites include numerous phenolic …

The production of quality wines requires a judicious balance between the sugar, acid and
flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids …

Heterofermentative lactic acid bacteria (LAB) such as Leuconostoc, Oenococcus, and
Lactobacillus strains ferment pentoses by the phosphoketolase pathway. The extra NAD (P) …

Some lactic acid bacteria (LAB) isolated from fermented foods have been proven to degrade
biogenic amines through the production of amine oxidase enzymes. Since little is known …