Results 81 to 90 of about 3,960 (144)

Microbial Terroir Under Post-Harvest Management: Linking Withering Practices to Grape Microbiome and Metabolome Dynamics in Corvina Grapes

Fermentation
Grape-associated microbial communities are key contributors to wine quality and microbial terroir, yet their dynamics during withering, a critical post-harvest stage for premium sweet and fortified wine production, remain poorly characterized. Using high-
Luca Nerva, Walter Chitarra, Alessandro Romano, Giovanni Mian, Lorenzo Lovat, Raul Romor, Diego Tomasi, Tiziana Nardi   +7 more
doaj   +1 more source

Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging

Fermentation
Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries.
María Elena Sturm, Selva Valeria Chimeno, Magalí Lucía González, María Cecilia Lerena, María Cecilia Rojo, Lucía Maribel Becerra, Laura Analía Mercado, Mariana Combina   +7 more
doaj   +1 more source

Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study. [PDF]

Molecules
Teixeira Dos Santos CA, Páscoa RNMJ, Pérez-Del-Notario N, González-Sáiz JM, Pizarro C, Lopes JA.   +5 more
europepmc   +1 more source

Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products. [PDF]

Sensors (Basel)
Marques-Gomes C, Cosme F, Oliveira I, Gonçalves B, Pinto T, Inês A, Aires A, Gomes R, Afonso S, Vilela A.   +9 more
europepmc   +1 more source

Loop-mediated isothermal amplification-lateral flow dipstick (LAMP-LFD) for detection of wine microorganisms. [PDF]

World J Microbiol Biotechnol
Ghani A, Ferrer S.
europepmc   +1 more source

Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects. [PDF]

Food Chem X
Gong X, Qi N, Wang B, Chen T, Luo Y, Luo Y.   +5 more
europepmc   +1 more source

The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine. [PDF]

Foods
Esposito L, Piva A, Mastrocola D, Martuscelli M.   +3 more
europepmc   +1 more source

Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations. [PDF]

Int J Food Sci
Tepson JA, Agyirifo DS.
europepmc   +1 more source

Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression. [PDF]

Foods
Sternad Lemut M, Antalick G, Comuzzo P, Voce S.   +3 more
europepmc   +1 more source

Food characterization in the omics era: current advances, analytical approaches, and future perspectives. [PDF]

Front Nutr
Ibrahim MS, Azeem W, Sakandar HA, Curran D, Yousaf AA, Zabetakis I.   +5 more
europepmc   +1 more source