Phenolic compounds are important constituents of food products of plant origin. These
compounds are directly related to sensory characteristics of foods such as flavour …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Climate change is exerting an increasingly profound influence on vine phenology and grape
composition, and ultimately affects vinifications, wine microbiology and chemistry, and …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …

The aim of this work was to investigate the effect of phenolic acids on cell membrane
permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their …

This paper presents the effect of polyphenols on microorganisms inhabiting the human
gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

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 …