International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

Within the EU, changes in policy and public sentiment have made it more urgent to consider
the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to …

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 …

Three varieties of Hibiscus sabdariffa were analyzed for their phytochemical content and
inhibitory potential on carbohydrate-digesting enzymes as a basis for selecting a variety for …

In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner
with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture …

Grape musts sometimes reveal excess acidity. An excessive amount of organic acids
negatively affect wine yeasts and yeast fermentation, and the obtained wines are …

Simultaneous inoculation of yeast and lactic acid bacteria (LAB) is considered a state-of-the-
art strategy to reduce overall vinification time and improve microbiological stability of wines …

Simultaneous fermentation with yeast and malolactic bacteria has been reported to
effectively increase wine production efficiency and microbiological stability and to improve …

Since the mid-1990s, biotechnology has advanced, and there has been an increased focus
on using genetically modified yeast in the production of fermented beverages and the …