Volatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important
contribution to the aroma of wine. During wine fermentation, Saccharomyces cerevisiae …

The multi-yeast strain composition of wine fermentations has been well established. However,
the effect of multiple strains of Saccharomyces spp. on wine flavour is unknown. Here, we …

The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine
aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires …

Oxygen deprivation is rapidly deleterious for most organisms. However, Caenorhabditis
elegans has developed the ability to survive anoxia for at least 48 hours. Mutations in the DAF-2/…

The flavors of fermented plant foods and beverages are formed by microorganisms, and in
the case of wine, the location and environmental features of the vineyard site also imprint the …

The volatile thiols, in particular 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol
(3MH) and 3-mercaptohexyl acetate (3MHA) are potent aroma shown to contribute …

Yeast activity during wine fermentation directly contributes to wine quality, but the source and
movement of yeasts in vineyards and winery environments have not been resolved. Here, …

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester
content), foaming properties, and quality of 50 Australian sparkling white wines, representing …

Quality assessment of food products and beverages might be performed by the human
senses of smell, taste, sound and touch. Likewise, sparkling wines and carbonated beverages …

The Italian spirit obtained from grape marc, grappa, is produced by an extended storage of
the marc which allows alcoholic fermentation. Bacterial populations can develop and are …