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: 1.265

Microorganisms for a Sustainable Viticulture and Winemaking

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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: 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

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Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage
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Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye
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An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics
By Xiaolong Huang
Putative Allergens Identified in Mango (Mangifera indica Linn) Leaf and Fruit with Transcriptome Analysis
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Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots
By RUI ZHANG
The Research Progress of Preservatives against Mildew and Corrosion in Aquatic
By MARTY Jean Louis
Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit
By Samuel Ayobami Adeyemi
Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans
By Adeoye Babatunde Kazeem
Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean
By Haiying Cai
Effects of long-term dietary glycerol monolaurate supplementation on productivity, egg quality, intestinal mucosal morphology and serum parameters of laying hens
By Ana Lucia Fachin
The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal a
By Qingguo Wang
Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice
By Felix Akharume
Recent Progress on Osmo-convective Dehydration of Fruits
By Xiaoyu Luo
Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin
By Shahid Ali Khan
Obliging Tactics to Mitigate the Intricate Problem of Aflatoxin Contamination in Peanut: A Review

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