Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino
acids, mainly by microbial decarboxylation. The presence of these compounds is important …

The genus Pediococcus comprises a group of nutritionally fastidious bacteria, several of
which have been isolated from wines worldwide, for example P. damnosus, P. inopinatus, P …

Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found
on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has …

Grape bacterial microbiota plays central roles in the quality of grapes and wine, yet its
diversity remains poorly described. In the present study, bacterial species associated with …

The antimicrobial action of chitosan against wine related microorganisms, including
Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni, Lactobacillus …

Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone
towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study …

Making wine via spontaneous fermentation without sulfur dioxide and commercial yeast
(spontaneous winemaking) is increasing in recent year, but there is scant research …

Aims To assess the abilities of commercial wine lactic acid bacteria (LAB) to synthesize
potentially flavour active fatty acid ethyl esters and determine mechanisms involved in their …

Abstract Background and Aims: This study investigated the interactive effects of malolactic
bacterial strain, pre‐malolactic fermentation (MLF) pH value and wine matrix/style on …

BACKGROUND Monosaccharides, organic acids and amino acids are the important flavour‐
related components in wines. The aim of this article is to develop and validate a method that …