Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

Wine is the product of complex interactions between fungi, yeasts and bacteria that
commence in the vineyard and continue throughout the fermentation process until …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Aims In the present study, it was investigated the antagonistic behaviour of Metschnikowia
pulcherrima, as biocontrol agent, against the main wine yeast species involved in the …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

Microbial ecology and activity in wine production influences grapevine health and
productivity, conversion of sugar to ethanol during fermentation, wine aroma, wine quality …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Noble-rotted grapes are colonized by complex microbial populations. I isolated pigment-
producing Metschnikowia strains from noble-rotted grapes that had antagonistic activity …

The performance of denaturing gradient gel electrophoresis (DGGE) for analysing yeasts
associated with wine grapes was compared with cultural isolation on malt extract agar …

Strategies for production of wines containing lower alcohol concentrations are in strong
demand, for reasons of quality, health, and taxation. Development and application of wine …