Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

We provide a synthesis of the literature describing biochemical interactions between
microorganisms and insects by way of microbial volatile organic compound (MVOC) …

Biomass can be classified broadly as all the matter on the earth's surface of recent biological
origin. 1 Biomass includes plant materials such as trees, grasses, agricultural crops, algal …

The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …

The diversity and the composition of the yeast micropopulation significantly contribute to the
sensory characteristics of wine. The growth of each wine yeast species is characterized by a …

Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine,
as well as for numerous physiological properties associated with wine consumption. Mass …

Acetaldehyde is an important aroma compound in wine. This article first reviews the
microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …