Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

Winemaking is a complex process in which numerous microorganisms, mainly yeasts and
lactic acid bacteria (LAB), play important roles. After alcoholic fermentation (AF), most wines …

The identification of 850 bacterial isolates collected from French, Portuguese, Italian, and
Spanish wines undergoing malolactic fermentation showed that 77% belonged to the …

Temperate bacteriophages are a contributor of the genetic diversity in the lactic acid
bacterium Oenococcus oeni. We used a classification scheme for oenococcal prophages …

Abstract ΦOE33PA is a new virulent siphophage infecting Oenococcus oeni that was
isolated from a red wine collected in Pauillac (France). Although the phage could not …

Nowadays, only few phages infecting Oenococcus oeni, the principal lactic acid bacteria
(LAB) species responsible for malolactic fermentation (MLF) in wine, have been …

Stuck and sluggish fermentations are still a major problem for winemakers. While stuck
fermentations can usually be characterized by high residual sugar contents at the end of the …

This chapter defines the malolactic fermentation and covers the practical aspects of the
fermentation under winemaking conditions, including its control. The chapter also describes …

Toxin-secreting killer yeasts of a great variety of genera including Saccharomyces,
Hanseniaspora and Zygosaccharomyces are not only frequently present on grapes, they …

With our global population expected to increase to as much as 9.8 billion by 2050, strategies
for obtaining worldwide food security become increasingly important. The oceans act as a …