The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …

Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for
lowering alcohol levels in wine. Development of industrial fermentation processes based on …

The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Wine is a complex alcoholic beverage. The wine matrix or the components that are present
in the wine play an important role in the perceived aroma and flavor of the wine. The wine …

Decreasing the ethanol content in wine is a current challenge, mainly due to the global
climate change and to the consumer preference for wines from grapes with increased …

Alcohol‐free beers have gained popularity in the last few decades because they provide a
healthier alternative to alcoholic beers and can be more widely consumed. Consumers are …

Over the last 20years, wine alcohol concentrations have been steadily increasing
worldwide. Despite this, few studies have investigated how alcohol influences wine …