Table of Contents
Fermentation, Volume 6, Issue 1 (March 2020) – 38 articles
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Cover Story (view full-size image) Wines are complex and evolve through time. Most of the wine aroma, flavor, and color compounds are [...] Read more. Wines are complex and evolve through time. Most of the wine aroma, flavor, and color compounds are produced or released during wine fermentation due to microbial activity of Saccharomyces, non-Saccharomyces yeast genera, and lactic acid bacteria. This review summarizes the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by selecting to perform co-inoculation or sequential inoculation. Knowledge and control of yeast and bacteria can help winemakers to enhance the sensory quality of their wines for flavor and color, avoiding spoilage, and the production of defective sensory attributes. View this paper.