Acetaldehyde is an important aroma compound in wine. This article first reviews the
microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on …

The diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (LAB).
Of the LAB associated with wine, Oenococcus oeni is encouraged during the malolactic (ML) …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Bacteria are part of the natural microbial ecosystem of wine and play an important role in
winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely …

Winemaking can be summarized as the biotransformation of must into wine, which is
performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic …

Antimicrobial activity of carvacrol and thymol against natural yeast flora of the grapes and
yeasts known to cause wine spoilage was examined. Carvacrol and thymol exhibited …

Wine yeast strains show a high level of chromosome length polymorphism. This
polymorphism is mainly generated by illegitimate recombination mediated by Ty …

Recently a number of studies have focused on the factors responsible for the occurrence of
stuck and sluggish fermentations. Results from these studies indicate that together with …

The use of Pichia fermentans in pure cultures and sequential mixtures with Saccharomyces
cerevisiae has been studied to improve the aromatic compounds and characteristics of a …