Fermentation of wine from tropical and subtropical fruits: A review

Alleviation of Chilling Injury in Tropical and Subtropical Fruits

Chilling injury in tropical and subtropical fruits can be alleviated by low temperature preconditioning, intermittent warming, heat treatment, controlled atmosphere storage, treatments with calcium or other chemicals, waxing, film packaging, genetic modification, or applications with ethylene, abscisic acid, polyamines, methyl jasmonate, methyl salicylate, or other natural compounds. The effect...

Fermentation and characterization of wine from fruits of Phoenix dactylifera, using Saccharomyces cerevisae NCIM 3495

Dates i.e. fruits of Phoenix dactylifera, have tremendous nutraceutical properties. These are rich in minerals, assimilable sugars, water soluble vitamins and fibers. The fruits are consumed to regain vitality which may be lost due to overexertion like in case of field laborers mostly in tropical countries. It can be used to treat spleen disorders since it is rich in iron and antioxidants. In t...

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to descr...

Tropical and Subtropical Agroecosystems

Tropical and Subtropical Agroecosystems