Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

In the current situation, wine areas are affected by several problems in a context of global
warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low …

Grape berry is an ecological niche for a myriad of microbes, whose interactions with one
another modulate fruit health and can play a role in fermentation, imparting character and …

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous
non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of …

Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella
terroirs were investigated in relationship to yeast strain and use of spontaneous …

The use of non-Saccharomyces yeast species generally involves sequential or co-
inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most …

The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions;
however, the functional microbiota that contributes to its flavor remains unclear. Accordingly …

The aim of the present study was to assess the effect of the inoculation ratio between
Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological …

Metschnikowia, the single-cell yeast form, is a genus of 85 species in the
Saccharomycetales order that developed in both aquatic and terrestrial ecosystems after …