During the winemaking process, alcoholic fermentation is carried out by a consortium of
yeasts in which interactions occurs. The consequences of these interactions on the wine …

Chemical analysis of grape juice and wine has been performed for over 50 years in a
targeted manner to determine a limited number of compounds using Gas Chromatography …

Progress in oenological biotechnology now makes it possible to control alcoholic (AF) and
malolactic (MLF) fermentation processes for the production of wines. Key factors in …

The use of Saccharomyces cerevisiae and non-Saccharomyces yeast species as mixed
starters has advantages over pure culture fermentation because of increased wine sensory …

Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma
profile diversity among wines. The use of Metschnikowia pulcherrima in sequential …

Since Saccharomyces cerevisiae strains display no to weak pectinase activity, the utilization
of external pectinase is a common practice in winemaking to enhance the extraction of …

To understand the individual enological function of different unsaturated fatty acids (UFAs),
the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α …

Sulphur is important for the growth of all microorganisms due to the formation of sulphur-
containing amino acids. Among the wine-related microorganisms, extensive data has been …

Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-
sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many …

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant
influence on the aromatic component of wines. In this work, the effect of UFAs mixture …