The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

Premature arrest of fermentation constitutes one of the most challenging problems in wine
production. The causes of stuck and sluggish fermentations are numerous, troublesome to …

This review summarizes the current knowledge on the importance and role of lipids in wine
yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress …

Low temperature alcoholic fermentations are becoming more frequent due to the wish to
produce wines with more pronounced aromatic profiles. However, their biggest drawback is …

Volatile compounds produced by yeast during fermentation greatly influence the
organoleptic qualities of wine. We developed a model to predict the combined effects of …

Lipids are important constituents of plant and animal cells, being essential due to their
biological functions. Despite the significant role of these compounds in grape berries …

Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these
nutrients can inhibit sugar uptake and growth, which leads to incomplete or …

Lipids are valuable compounds present in all living organisms, which display an array of
functions related to compartmentalization, energy storage and enzyme activation …

Saccharomyces cerevisiae is one of the prominent strains in the brewing and bioethanol
industries and has been used for many industrial purposes for ages. Though the organism is …

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic
acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and …