Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

The intrinsic quality of a wine is strongly linked with its volatile compound composition
involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, …

Sulphur is important for the growth of all microorganisms due to the formation of sulphur-containing
amino acids. Among the wine-related microorganisms, extensive data has been …

In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine
quality, being able to modify the concentration of sensory-impact compounds. Among them, …

The production of nonvolatile and volatile compounds by different commercial non-Saccharomyces
yeast strains in Riesling grape musts was monitored during fermentation, and the …

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 recent years, studies have reported the positive influence of non-Saccharomyces yeast on
wine quality. Many grape varieties under mixed or sequential inoculation show an overall …

Most wine aroma compounds, including the varietal fraction, are produced or released during
wine production and derived from microbial activity. Varietal aromas, typically defined as …

The present study investigated the influences of pH and ethanol on malolactic fermentation (MLF)
and the volatile aroma profile of the subsequent white wines from Riesling and …

During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour
by the production of volatile metabolites and the modification of aroma compounds derived …