Consumers highly appreciate table grapes for their pleasant sensory attributes and as good
sources of nutritional and functional compounds. This explains the rising market and global …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

A complex consortium of yeasts is the principal responsible of wine fermentation, being
Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with …

Climate change threatens food systems, with huge repercussions on food security and on
the safety and quality of final products. We reviewed the potential of food microbiology as a …

Current social and environmental trends explain the rising popularity of artisanal fermented
foods and beverages. In contrast with their marketing success, several studies underline a …

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces
cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine …

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 …

This study revealed for the first time the dynamic changes of the bacterial community during
the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing …

Mixed malolactic fermentation conducted by different starters are supposed to bring changes
to wine properties. In this work, the combination of two classic MLF strains (L. plantarum or …

The grapevine and vinification microbiota have a strong influence on the characteristics of
the produced wine. Currently we have a good understanding of the role of vineyard …