Alcohol reduction in wines is gaining increasing importance due to global warming and the
resulting rising amounts of must sugar. During the last years within the microbiological …

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 …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most
prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles of …

Hanseniaspora uvarum (anamorph Kloeckera apiculata ) is a predominant yeast on wine
grapes and other fruits and has a strong influence on wine quality, even when Saccharomyces …

The use of gene technology to modify the genome of wine yeasts belonging to the species
Saccharomyces cerevisiae began in the early 1990s. From a purely scientific point of view, …

Due to the increase of sugar levels in wine grapes as one of the impacts of climate change,
alcohol reduction in wines becomes a major focus of interest. This study combines the use of …

BACKGROUND Wines rich in biogenic amines can cause adverse health effects to the
consumer. Being nitrogen‐containing substances, the amount of amines in wines might be …

Wine producers have to label the use of certain animal proteins for fining of must and wine
since 2012 [regulation (EC) No. 579/2012] under specific conditions, which has encouraged …

In recent years, numerous papers have been published that compare the ecosystem services
of managed forests with those of primeval forests or former managed forests that have …