Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production
During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.
Mathematical modeling of fermentation kinetics: a tool to better understand interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in mixed cultures
Nowadays the use of Torulaspora delbrueckii is more and more common in winemaking. However, its behavior in presence of Saccharomyces cerevisiae is not always predictable.
Impact of non-Saccharomyces in malolactic fermentation of white and red winemaking
Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines
Genetic causes of SO2 consumption in Saccharomyces cerevisiae
SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.
Fungal resident flora of a new winery: colonization, dynamics and potential persistence capacities
Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.
Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points
The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.
Mitigating the effects of climate change on berry composition by canopy management
Primary and secondary metabolites are major components of grape composition and their balances define wine typicality
Viticultural zoning of central chile based on bioclimatic indexes and the impact of climate warming
Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir
Adapting wine production to climate change through the exploration of the diversity of Vitis vinifera cultivars
Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.