Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be
formed as a by-product of alcoholic fermentation or as a product of the metabolism of acetic …

The principal role of wine yeast is to transform efficiently the grape-berries' sugars to
ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine …

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 …

Since the pioneering work of Siemann and Creasy, reporting that resveratrol is present in
wine and may protect against heart diseases, much interest has been focused upon this …

The objective of this study was to determine the influence of certain factors on the resveratrol
content of Palomino fino grapes, cultivated in the Jerez-Xérèz-Sherry area, at the moment of …

Changes in aroma compounds of pale dry sherry wines (“Fino”) subjected to biological
aging by means of two strains of the “flor” film yeasts Saccharomyces cerevisiae races …

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor
yeast was studied in artificial media. Gluconic acid was the sole carbon source and the …

Flor velum yeast growth activators during biological aging are currently unknown. In this
sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen …

Glycerol of about 170 European wines was analyzed using gas chromatography−
combustion− isotope ratio mass spectrometry technique. 13C/12C isotopic ratio …

Aims: The study of the fermentation performance of Saccharomyces cerevisiae strains under
high sugar stress during the vinification of partially dried grapes. Methods and Results …