High-throughput DNA sequencing-based approaches continue to revolutionise our
understanding of microbial ecosystems, including those associated with fermented foods …

Grape phenolic compounds undergo various types of transformations during winemaking
under the influences of yeasts, which further impacts the sensory attributes, thus the quality …

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

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

Microbial communities during winemaking are diverse and change throughout the
fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma …

Highlights•Current 'omics technologies are starting to be applied to wine microbiome
research.•However methods need refinement to account for the complexity of the wine …

Although there is an extensive tradition of research into the microbes that underlie the
winemaking process, much remains to be learnt. We combined the high-throughput …

Microbial life usually takes place in a community where individuals interact, by competition
for nutrients, cross-feeding, inhibition by end-products, but also by their spatial distribution …

The production of gueuze beers through refermentation and maturation of blends of lambic
beer in bottles is a way for lambic brewers to cope with the variability among different lambic …

Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant
in the malolactic stage of wine production liberating hydroxycinnamic acids that are …