Results 41 to 50 of about 10,084 (174)

Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

Applied Sciences, 2022
The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality.
Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso   +6 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Elimination of acrolein from cider by addition of sulphur dioxide

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 6, Page 1254-1262, June 2026.
Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras, Andoni Zuriarrain‐Ocio, Juan Zuriarrain, Oier Etxebeste, Iñaki Berregi   +4 more
wiley   +1 more source

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Polish Journal of Food and Nutrition Sciences, 2022
Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile ...
Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk   +4 more
doaj   +1 more source

suitability of malolactic fermentation for the Cviček wine

Acta agriculturae Slovenica, 2013
Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which
openaire   +5 more sources

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Leuconostoc oenos and malolactic fermentation in wine: a review

Journal of Industrial Microbiology and Biotechnology, 1999
This review article summarizes the state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine. Both basic and practical aspects related to the metabolism of this microorganism and malolactic fermentation in general are critically reviewed.
Versari A., Parpinello G. P., Cattaneo M.   +2 more
openaire   +2 more sources

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Effect of citrate transporter deficient strain of Lactiplantibacillus plantarum XJ25 on the flavor of wine malolactic fermentation [PDF]

Zhongguo niangzao
In order to investigate the effect of Lactiplantibacillus plantarum XJ25 citrate transporter deficient strain XJ25-ΔcitP on the flavor of wine malolactic fermentation (MLF).
YANG Xiangke, DUAN Changlin, LIU Di, NING Yuchang, PAN Chunmei
doaj   +1 more source

Between Confidence and Clarity: Objective and Subjective Expertise Differentially Predict Use of Alignable and Nonalignable Product Attributes

Journal of Behavioral Decision Making, Volume 39, Issue 2, April 2026.
ABSTRACT Expertise is multifaceted. This project builds on the difference between subjective expertise (the confidence one holds in understanding a particular topic) and objective expertise (one's actual understanding of that topic), which can vary independently.
Samuel H. Borislow, Daniel M. Bartels
wiley   +1 more source