Journal of Food Science & Technology

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Journal of Food Science & Technology (JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Microorganisms for a Sustainable Viticulture and Winemaking

Description

Wine production in most countries is based on the use of commercial yeast and bacteria strains leading to the colonisation of the wineries and vineyards by these strains with the consequent reduction of autochthonous biodiversity. This also implies that wine styles could also become standardised. Thus, vineyard could be an important source of native yeasts and bacteria of oenological interest. A better knowledge about the functional role of biodiversity in the vineyard and wine ecosystems is required. In particular, the spatial and temporal interactions between native microorganisms such as yeasts and bacteria and natural enemies of pests (fungal infestation) and climate and management factors (such as the irrigation systems, temperature, perennial cover crops, use of agrochemicals, harvesting practices or fermentation performance).

This Research Topic aims to provide new works and recent advances to examine synergies and trade-offs between native microorganisms, the natural control of pests and other ecosystem services for viticulture and winemaking production and environmental objectives.

Keywords

Yeast, Lactic bacteria, Acetic Bacteria, Farming System, Molds, Organic, Biodynamic Agriculture, natural pesticides, wine, Malolactic Fermentation, Odorants

Journal Archive

Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

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Journal of Food Science & Technology (JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Microorganisms for a Sustainable Viticulture and Winemaking

Description

Keywords

Journal Archive

Journal Recent Articles

A NOVEL SYNTHESIS METHOD OF LIPOPHILIC EGCG PALMITATE AND EVALUATION FOR ITS ALPHA AMYLASE AND ALPHA GLUCOSIDASE INHIBTORY POTETIAL

Drying characteristics and solar convective drying kinetics of China Hami melon slice

The quality assessment of frozen shrimp (Metapenaeus ensis): protein changes, texture and total volatile basic nitrogen

Large genome deletions reveal gene effects on ethanol tolerance in Saccharomyces cerevisiae

The Anti-Hyperplasia of Mammary Gland Effect of Chinese Traditional Medicine compound RPXT in Rats

Role of Garlic and Ginger in Anti-oxidative and Anti-inflammatory Effects in Aging

Anti-inflammatory and antioxidant activities of piperine on t-BHP-induced in Ac2F cells

Investigation of Blood Lipid-decreasing Effect of Resveratrol and Genetic-modified Rice on Mice

Evaluation of a user-friendly test device (AcQuick^Dx) for detection of specific antibodies to human angiostrongyliasis

Ran, Ras-related nuclear protein, regulates chondrogenic differentiation of ATDC5 cells

MORINGA OLEIFERA FLOUR PROTEIN FRACTIONS AS FOOD INGREDIENTS WITH ANTIOXIDANT PROPERTIES

Pharmaceutical cocrystals prepared with a cucurbit[8]uril framework for intestine-targeted drug delivery

Astaxanthin attenuate iohexol-induced human proximal renal tubular epithelial cells injury via the ROS/NLRP3 inflammasome signal pathway

Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

PET Imaging in Pancreatic Cancer

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Journal of Food Science & Technology (JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Microorganisms for a Sustainable Viticulture and Winemaking

Description

Keywords

Journal Archive

Journal Recent Articles

CONTACT US

JOURNALS LINKS

QUICK CONTACT

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