Journal of Food Science & Technology
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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.130

Microorganisms for a Sustainable Viticulture and Winemaking

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Indexed Articles

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: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 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

Journal Recent Articles

By Che Henry Ngwa
Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
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Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis
By Emilia Ferrer
Emerging mycotoxins in botanicals: benefit and risk
By Limin Wang
Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis
By Clement Momoh Owoicho
Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenoca
By Caroline Isabel Kothe
Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monoc
By Yunbin Jiang
Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage
By Ma Ling
The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells
By Jin Chengyu
Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine
By Uzoukwu Anthonia.E
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine
By SHAMSHER ALI
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes
By NGOY BULAYA EMMANUEL
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO
By Fatemeh Ghorbani
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Agains
By Baoshan Wang
Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage
By Zhenmin Hu
Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye

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