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

Glycerol is a sugar alcohol produced as a by-product of the ethanol fermentation process by
Saccharomyces cerevisiae. In wines, levels between 1 and 15 gll are frequently …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Six commercial wine yeast strains and three nonindustrial strains (two laboratory strains and
one haploid strain derived from a wine yeast strain) were engineered to produce large …

A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol,
catechin, and proline on the volatile partitioning of 20 volatile compounds considered to play …

To evaluate the effect of glycerol in wine, sweetness and viscosity difference thresholds
were determined by pair tests using eight trained panelists. In a dry Thompson Seedless …

The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma and
flavour intensity, and perceived viscosity and hotness of three Riesling wines was assessed …

1H NMR spectroscopy was used to investigate the metabolic differences in wines produced
from different grape varieties and different regions. A significant separation among wines …

High concentrations of volatile acids, consisting mainly of acetic acid, are often found in
icewine. Wine yeasts produce acetic acid as a by-product of the hyperosmotic stress …

Glycerol is a major fermentation product of Saccharomyces cerevisiae that contributes to the
sensory character of wine. Diverting sugar to glycerol overproduction and away from ethanol …