Chinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-age-related changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with...

Earthworms are key components of temperate soil ecosystems but key aspects of their ecology remain unexamined. Here we elucidate the role of olfactory cues in earthworm attraction to food sources and document specific chemical cues that attract Eisenia fetida to the soil fungi Geotrichum candidum. Fungi and other microorganisms are major sources of volatile emissions in soil ecosystems as well ...

In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds ...

Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentat...

Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Sacchar...

The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, dynamics a native Saccharomyces cerevisiae population was investigated in an organic winery. regard, occurrence persistence S. were evaluated vineyard winery during spontaneous fermentation two nonconsecutive vintages. From total 98 strains, nin...

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production enzymatic preparations (EP) Lallzyme cuvee blanc (CB) preparation ? (EB) different time skin contact (4 8 h) were applied. Aromatic compounds detected by GC/FID?MS analysis. Significantly higher content total compared appropriate controls (168.5...

Torulaspora delbrueckii is becoming widely recommended for improving some specific characteristics of wines. However, its impact on wine quality is still far from satisfactory at the winery level, mostly because it is easily replaced by Saccharomyces cerevisiae-like yeasts during must fermentation. New T. delbrueckii killer strains were here isolated and selected for winemaking. They killed S. ...

Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of but also for several distinctive promising features. Among them, biocontrol action at different steps production chain could be a suitable strategy reduce use sulfur dioxide. In this work, activity selected strain Metschnikowia pulcherrima was evaluated as inoculum in cold clarification with aim SO2 and aromat...