The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially af...

Chinese liquor is one of the world's oldest distilled alcoholic beverages and an important commercial fermented product in China. The Chinese liquor fermentation process has three stages: making Daqu (the starter), stacking fermentation on the ground, and liquor fermentation in pits. We investigated the bacterial diversity of Maotai and Guotai Daqu and liquor fermentation using high-throughput ...

Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent. Lactose is the main constituent of whey while prot...

This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, mycotoxin ochratoxin A (OTA) in stages the winemaking process. Sampling was carried out usual vinification process red wine a winery between steps to obtain must alcoholic fermentation. The highest transference contaminants occurred crushing step 2,4-D (100%) maceration OTA procymidone...

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to descr...

Many facultatively fermentative yeast species exhibit a "Kluyver effect": even under oxygen-limited growth conditions, certain disaccharides that support aerobic, respiratory growth are not fermented, even though the component monosaccharides are good fermentation substrates. This article investigates the applicability of this phenomenon for high-cell-density cultivation of yeasts. In glucose-g...

Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisia...

Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alter...

The relative concentration of available inorganic elements is critical for yeast growth and metabolism has potential to be a tool leading directed flavour formation during fermentation. This study investigates the influence essential alcoholic fermentation brewers wort, fermented using three independent strains, Saccharomyces pastorianus W34/70, cerevisiae strains M2 NCYC2592 under range condit...

Algae biomass is perceived as a prospective source of many types biofuels, including biogas and biomethane produced in the anaerobic digestion process, ethanol from alcoholic fermentation, biodiesel synthesized lipid reserve substances, biohydrogen generated photobiological transformations. Environmental economic analyses well technological considerations indicate that methane fermentation inte...