Traditional beers, such as palm wine, kombucha and others, are notable beverages
consumed all over the globe. Such beverages historically contribute to food security on a …

Grapes harbour a plethora of non-conventional yeast species. Over the past two decades,
several of the species have been extensively characterised and their contribution to wine …

Wine fermentation is a biochemical process carried out by a microbial consortium already
present in the vineyard, including different species of fungi and bacteria that are in an …

Considerable quantities of fruit are lost during pre-and post-harvest stages due to mould
spoilage. The aim of this study was to evaluate the antagonistic effect of selected yeasts …

This contribution reports on the development of two versatile and efficient methods, namely
the green and gamma radiolysis for Fe-Ag nanoparticles (NPs) synthesis, characterization …

Apples and strawberries hold significant commercial and nutritional value but face pre-and
post-harvest spoilage due to infections by Botrytis cinerea. While spoilage is conventionally …

Grape bunch rot, is a common fungal disease that affects grapevines and can significantly
impact grape production and wine quality. It is caused by various fungal pathogens, with …