Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process.

The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate. It is known that some cellular components (mannoproteins, lipids, glutathione, etc.

Effect of copy number and pH on copper resistance of enological strains.

The widespread use of copper-based pesticides in winemaking can affect wine fermentation. Therefore, it is crucial to assess the resistance levels of wine strains in enological growth conditions. In the context of winemaking, grape juice is a complex environment capable of chelating copper and is characterized by a distinctly acidic pH.

Genomic and functional evaluation of exopolysaccharide produced by Liquorilactobacillus mali t6-52: technological implications.

Background: This study explores the biosynthesis, characteristics, and functional properties of exopolysaccharide produced by the strain Liquorilactobacillus mali T6-52. The strain demonstrated significant EPS production with a non-ropy phenotype.

Results: The genomic analysis unveiled genes associated with EPS biosynthesis, shedding light on the mechanism behind EPS production.

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation.

Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S.

Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations.

The biotechnological reuse of winery by-products has great potential to increase the value and sustainability of the wine industry. Recent studies revealed that yeast biomass can be an exciting source of bioactive peptides with possible benefits for human health, and its incorporation in plant-based foods is considered innovative and sustainable. In this study, we aimed to identify, through in silico analyses, potential bioactive peptides from yeast extracts after in vitro digestion.