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 past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …

The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir
wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple …

Human‐associated microorganisms are ideal models to study the impact of environmental
changes on species evolution and adaptation because of their small genome, short …

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira
Island economy. The particular properties of Madeira wine result from the unique and …

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic
pathways which produce a range of compounds responsible for the organoleptic qualities of …

Recently, the non-conventional, wild yeast Brettanomyces, with B. bruxellensis (teleomorph
Dekkera bruxellensis) as the most commonly encountered species, has gained more and …

The main changes in the volatile profile of base wines and their corresponding sparkling
wines produced by traditional method were evaluated and investigated for the first time …

ABSTRACT The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red
wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal …

The development of an electrochemical procedure for the determination of 4-ethylguaiacol
and its application to wine analysis is described. Modified screen-printed carbon electrodes …