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Recent Advances in Microbial Fermentation in Foods and Beverages

11/10/2025 - The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial...

The Effects of Pre-Fermentative Treatments on the Aroma of Krsta&#269; and &#381;i&#382;ak Wines

07/10/2025 - Pre-fermentative treatments are essential in winemaking, as they significantly influence the quality and stability of white wines in particular. The synthesis of many compounds obtained from yeast,...

The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine

01/10/2025 - The aim of this work was to study the effects of modification of the skin maceration process by adding ascorbic acid and a yeast culture of Saccharomyces cerevisiae on the quality and safety of...

Comparison of Gelatin and Plant Proteins in the Clarification of Grape Musts Using Flotation Techniques

01/10/2025 - The study compared the effects of conventional and vegan processing aids in the clarification of must, focusing on the phenolic and sensory characteristics of must and wine. The hypothesis was that...

Exploring Static Biological Aging as a Method for Producing Low-Alcohol &lsquo;Fino' Type White Wines

05/10/2025 - Spanish &ldquo;Fino&rdquo;-style white wines are traditionally aged by a dynamic process under a flor veil of Saccharomyces cerevisiae, requiring &ge;15% (v/v) ethanol, which...

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation

- To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas...

Fungal Microbiota of Malbec Grapes and Fermenting Must Under Different Sanitary Conditions in the Southern Oasis of Mendoza Winemaking Region

26/09/2025 - This study characterised the diversity of filamentous fungi and yeasts during Malbec grape fermentation in the Southern Oasis of Mendoza (Argentina) winegrowing region, under different sanitary...

Starmerella bacillaris Yeast Derivatives for Improving Wine Stability: Effect of Cell Wall Composition and Extraction Techniques

- Yeast derivatives from S. bacillaris showed superior protein haze reduction in wine compared to those from S. cerevisiae, with the most effective results from alkaline extraction. The consistently...

Exogenous Application of Applied Microbial Agents to Alleviate Salt Stress on &lsquo;Pinot Noir' Grapes and Improve Fruit Yield and Quality

17/09/2025 - Microbial inoculants, as a new type of product that combines economic efficiency with ecological sustainability, play an important role in promoting plant growth and development, increasing crop...

Long-Term Global Trends in Vineyard Coverage and Fresh Grape Production

19/09/2025 - Monitoring and tracking the long-term dynamics of vineyard coverage and fresh grape production can support sustainable agricultural planning under evolving climate, market, and land-use pressures....

Performance of Georgian Grapevine Varieties in a Vineyard Infected by Flavescence Dor&eacute;e Phytoplasma in Piedmont, Northwestern Italy

21/09/2025 - In Europe, Flavescence dor&eacute;e (FD), the only epidemic disease within the phytoplasma-associated grapevine yellows complex (GY), reduces productivity and has a negative impact on berry...

Recovery of Valuable Compounds from Distillery Vinasse: Trials for Plant Scale-Up

18/09/2025 - Wine lees is a semi-solid suspension rich in yeast cells, representing a winemaking by-product that is rarely valorized after distillation. This study focuses on the exploitation of yeast-containing...

How Altitude Affects the Phenolic Potential of the Grapes of cv. &lsquo;Fokiano' (Vitis vinifera L.) on Ikaria Island

11/09/2025 - Climate is one of the main factors that significantly impacts the terroir of vineyards by directly affecting vine growth, yield, and berry composition, which, in turn, are key to the quality...

Alternaria, Tenuazonic Acid and Spoilage Yeasts Associated with Bunch Rots of the Southern Oasis of Mendoza (Argentina) Winegrowing Region

15/09/2025 - A study was carried out to identify the filamentous fungi and yeasts present in rotten wine grapes from two subzones of the Southern oasis of Mendoza winegrowing region, to assess the occurrence of...

Pre-Fermentative Addition of Sodium and Calcium Bentonites on Chardonnay Wine Changes Heat Stability, Fermentation Kinetics, Chemistry, and Volatile Composition

13/09/2025 - Protein stabilization in white wines commonly involves bentonite fining, yet the influence of bentonite type, dosage, and pre-fermentative treatment on wine composition and fermentation remains...

Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems

18/09/2025 - A proper understanding of viticultural and oenological strategies is essential to adapt to climate change and consumer demands. The objective of this study was to evaluate the impact of different...

Biodynamic Viticulture Representations in the French Wine Industry: A Textual Analysis

14/09/2025 - At a time marked by a transition in winegrowing methods, the decision to employ biodynamic viticulture, and its holistic approach, is a choice made by many technicians in the French wine industry....

Effects of Berry, Cluster Thinning and No-Sulfites Addition on the Sensory Quality of &lsquo;Monastrell' Organic Wines

12/09/2025 - This study investigated the impact of berry and cluster thinning on the organoleptic and chemical quality of red wines produced with no-sulfites-added production, using &lsquo;Monastrell'...

Circular Economy Assessment of Biochar-Enhanced Compost in Viticulture Using Ecocanvas

11/09/2025 - This study evaluates the application of circular economy principles in the wine sector through a demonstrative case developed within the LIFE Climawin project. The initiative focuses on the local...

Wine Tourism and Its Role in the Transformation of Wine Production and Consumption in Czechia: A Case Study

03/09/2025 - The gradual decline in wine consumption in Czechia poses significant challenges for domestic winemakers. Moreover, the sector faces mounting pressure from climate change—most notably global...

Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking

03/09/2025 - Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this...

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