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: 1.343

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: 8 Issue: 1 Volume: 7 Issue: 2 Volume: 7 Issue: 1 Volume: 6 Issue: 3 Volume: 6 Issue: 2 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

Author: Nasiru Alhassan
Effects of cowmilk butter and honey wax coatings and storage temperature on the physicochemical, sensory attributes, and quality of oranges (citrus sinensis) cv sw
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Repairing and Protecting Effects of Pneumatophorus japonicus heads peptides on GES-1 Cells Damaged by Alcohol
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Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage
Author: Chenyan Lv
Distribution, purification, and delivery of astaxanthin in food system
Author: Costantine Daher
Wild Daucus Carota Oil Extract: An Innocuous Preventative and Chemotherapeutic Agent Against Chemically Induced Breast Cancer
Author: Yunusa Bello M
Application of RSM in modelling and Numerical optimisation of proximate composition of instant Extruded kunun-gyada(porridge) from the blend of sorghum-groundnut
Author: Raghu Vishweswaraiah
Spore germination-enzyme inhibition assay for rapid detection of Pesticide residue in milk
Author: Soo Peng Koh
SCOBY papaya beverages induce gut microbiome interaction as potential antiobesity in weight management control supplement
Author: Shoulei Yan
Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC
Author: Shoulei Yan
Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose
Author: Sastry S Jayanty
Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)
Author: Weixian Zhang
Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens
Author: Sastry S Jayanty
The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars
Author: Rajesh Kumar Singh
Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications
Author: Francesco Villani
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential

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