Wine is a highly complex mixture of compounds which largely define its appearance, aroma,
flavour and mouth‐feel properties. The compounds responsible for those attributes have …

The diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (LAB).
Of the LAB associated with wine, Oenococcus oeni is encouraged during the malolactic (ML) …

… As very few studies of AAB spoilage in bottled wines have been reported, we include some
unpublished data (Bartowsky and Henschke 2004). Randomly oxidised Shiraz wine, which …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the sensory …

… ), degree of aeration (anaerobic and semi-aerobic), and the sugar (200 and 250 g/l) and
ammonium (0 and 155 mg N/I) concentration of the medium (Jiranek, Langridge and Henschke, …

Over recent decades, the average ethanol concentration of wine has increased, largely due
to consumer preference for wine styles associated with increased grape maturity; sugar …

Surveys conducted worldwide have shown that a significant proportion of grape musts are
suboptimal for yeast nutrients, especially assimilable nitrogen. Nitrogen deficiencies are …

The utilization of amino acids and ammonium by nine wine strains of Saccharomyces cerevisiae
was systematically studied in a chemically defined medium resembling the composition …

Saccharomyces cerevisiae wine-producing yeast cultures grown under model winemaking
conditions could be induced to liberate hydrogen sulfide (H2S) by starvation for assimilable …

This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by
strains of the yeast Saccharomyces cerevisiae. Terpenes, which are typical components of the …