Letters in Applied Microbiology

Wine Fermentation Virtual Issue

Letters in Applied Microbiology publishes topical and pertinent articles related to Alcoholic Fermentation. We are pleased to announce a virtual special issue on Wine Fermentation. The issue brings together a selection of recently published articles encompassing the different stages of wine fermentation, as well as wine spoilage by micro-organisms. In doing so we hope to provide an essential resource for scientists working within this field.

Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis
J.S. Sáez, C.A. Lopes, V.C. Kirs, M.P. Sangorrín

Influence of Planococcus ficus on Aspergillus section Nigri and ochratoxin A incidence in vineyards from Argentina
M.L. Chiotta, M.L. Ponsone, A.M. Torres, M. Combina, S.N. Chulze

Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate
S.K. Hong, H.J. Lee, H.J. Park, Y.A. Hong, I.K. Rhee, W.H. Lee, S.W. Choi, O.S. Lee, H.D. Park

Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines
V. Capozzi, P. Russo, L. Beneduce, S. Weidmann, F. Grieco, J. Guzzo, G. Spano

Bacterial spoilage of wine and approaches to minimize it
E.J. Bartowsky

Use of flow cytometry with fluorescent antibodies in real-time monitoring of simultaneously inoculated alcoholic-malolactic fermentation of Chardonnay
S.B. Rodriguez, R.J. Thornton

Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods
F. Nannelli, O. Claisse, E. Gindreau, G. de Revel, A. Lonvaud-Funel, P.M. Lucas

Vanillin production from simple phenols by wine-associated lactic acid bacteria
A. Bloem, A. Bertrand, A. Lonvaud-Funel, G. de Revel

The effect of pyrimethanil on the growth of wine yeasts
F. Ču, P. Raspor

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages
F. Comitini, M. Ciani

Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation
R. López, S. Epifanio, P. Garijo, P. Santamaría, A.R. Gutiérrez

Isolation of culturable yeasts from market wines and evaluation of the 5·8S-ITS rDNA sequence analysis for identification purposes
A.A. Nisiotou, G.R. Gibson

A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines
J.A. Couto, A. Barbosa, T. Hogg

Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines
G. Zapparoli, M. Moser, F. Dellaglio, R. Tourdot-Maréchal, J. Guzzo