Glucose oxidase (GOX) from Aspergillus niger is a well-characterised glycoprotein
consisting of two identical 80-kDa subunits with two FAD co-enzymes bound. Both the DNA …

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

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 …

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 …

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use
has been proposed by multilateral institutions such as the World Health Organization and …

The increasing ethanol content is a major challenge imposed by climate change on the
production of quality wines. We propose a strategy for lowering ethanol production during …

Low‐alcohol beer (0.5–1.2% v/v ethanol) is a less common brewing industry output than
standard beer but there is an increasing interest in this product, as evidenced by increased …

The production and sale of alcohol‐reduced wines, and the lowering of ethanol
concentration in wines with alcohol levels greater than acceptable for a specific wine style …

Background It is clearly observed that there is a highly significant increase on the demand of
non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a …

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 …