There are two main fermentations associated with the vinification process. Alcoholic
fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which …

Astringency and more generally mouthfeel perception are relevant to the overall quality of
the wine. However, their origin and description are still uncertain and are constantly …

During this study, the physicochemical properties, color, and volatile aroma compounds of
the original wines produced from the grape varieties 'Hassan','Zuoshaner','Beibinghong',' …

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 …

Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental
composition is necessary throughout the entire production process from the grapes to the …

Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …

The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma
has been widely explored. However, few enzymes are active under the severe conditions of …

Descriptive analyses or trained panels are one of the most extensively used methods in the
sensory evaluation field; however, they can be expensive and time‐consuming. Therefore …

Malolactic fermentation (MLF) is a secondary wine fermentation resulting from lactic acid
bacteria (Oenococcus oeni or Lactobacillus plantarum), especially in cool climates. MLF …

Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current
trend for enhancing the quality of red wines. As red winemaking usually requires …