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 …

Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the
resident microflora. However, the association between flavor and the core microbiota is …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

Alcohol is fundamental to the character of wine, yet too much can put a wine off‐balance. A
wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness …

Production of quality wines with decreased alcohol concentration continues to be one of the
major challenges facing wine producers. Therefore, there is considerable interest in the …

We have developed a wine fermentation procedure that takes advantage of the metabolic
features of a previously characterized Metschnikowia pulcherrima strain in order to reduce …

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 …

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 …

There is a strong demand from the wine industry for methodologies to reduce the alcohol
content of wine without compromising wine's sensory characteristics. We assessed the …