Wine is a highly complex mixture of compounds which largely define its appearance, aroma,
flavour and mouth‐feel properties. The compounds responsible for those attributes have …

The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …

Nitrogen compounds are essential to the growth and metabolism of yeasts. Of the nutrients
utilized by yeasts during the fermentation of grape must, nitrogen is, quantitatively, second …

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

Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is
started with water kefir grains. These water kefir grains consist of polysaccharide and …

While lactic acid-producing fermentation has long been used to improve the storability,
palatability, and nutritive value of perishable foods, only recently have we begun to …

Two non-Saccharomyces wine yeast strains, Hanseniaspora guilliermondii 11104 and
Pichia anomala 10590, selected as good producers of acetate esters when grown on …

In recent years there is an increasing global interest for the use of selected non-
Saccharomyces yeasts by the winemaking industry, mainly due to their positive contribution …

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the
chemical composition of wines, by modulating various metabolites of oenological interest …

Aims To investigate the influence of the water kefir grain inoculum on the characteristics of
the water kefir fermentation process. Methods and Results Three water kefir fermentation …