Yeast interactions and wine flavour

GH Fleet - International journal of food microbiology, 2003 - Elsevier
Wine is the product of complex interactions between fungi, yeasts and bacteria that
commence in the vineyard and continue throughout the fermentation process until …

Wine microbiome: a dynamic world of microbial interactions

Y Liu, S Rousseaux, R Tourdot-Maréchal… - Critical reviews in …, 2017 - Taylor & Francis
Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

Climate change associated effects on grape and wine quality and production

RM De Orduna - Food Research International, 2010 - Elsevier
Climate change is exerting an increasingly profound influence on vine phenology and grape
composition, and ultimately affects vinifications, wine microbiology and chemistry, and …

[BOOK][B] Wine microbiology: practical applications and procedures

KC Fugelsang, CG Edwards - 2007 - Springer
Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

ZR Huang, WL Guo, WB Zhou, L Li, JX Xu… - Food research …, 2019 - Elsevier
Hong Qu glutinous rice wine (HQGRW), as one of the most typical representatives of
Chinese rice wine, is generally brewed from glutinous rice by adding two traditional wine …

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

F Viana, JV Gil, S Genovés, S Vallés, P Manzanares - Food Microbiology, 2008 - Elsevier
Thirty-eight yeast strains belonging to the genera Candida, Hanseniaspora, Pichia,
Torulaspora and Zygosaccharomyces were screened for ester formation on synthetic …

[BOOK][B] Lactic acid bacteria: microbiological and functional aspects

S Lahtinen, AC Ouwehand, S Salminen, A von Wright - 2011 - books.google.com
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 …

Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives

H Alexandre, PJ Costello, F Remize, J Guzzo… - International journal of …, 2004 - Elsevier
Winemaking can be summarized as the biotransformation of must into wine, which is
performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic …

[HTML][HTML] Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

X Hong, J Chen, L Liu, H Wu, H Tan, G Xie, Q Xu… - Scientific reports, 2016 - nature.com
Abstract Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To
investigate the influence of microbial composition on the quality of CRW, high throughput …

Biochemistry of alcoholic fermentation

F Zamora - Wine chemistry and biochemistry, 2009 - Springer
Alcoholic fermentation is the anaerobic transformation of sugars, mainly glucose and
fructose, into ethanol and carbon dioxide. This process, which is carried out by yeast and …