ReviewFoods (Basel, Switzerland)2020
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers.
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Who cites it
59 citing papers in PubMed.
- Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.Journal of the science of food and agriculture · 2026Article
- Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Food chemistry: X · 2026Article
- Microbial Interactions and Flavor Modulation in Cabbage Fermentation: Roles ofMolecules (Basel, Switzerland) · 2026Article
- Dietary grape pomace mitigates high-NSP-induced inflammation and production loss via microbiome-SCFA-immune mediated pathways.NPJ biofilms and microbiomes · 2026Article
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- Synergistic Growth and Metabolic Interactions ofMetabolites · 2026Article
- Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation.Molecules (Basel, Switzerland) · 2026Article
- Spatiotemporal Differences of 24-Epibrassinolide Regulating Anthocyanin and Proanthocyanidin Biosynthesis inFoods (Basel, Switzerland) · 2026Article
- Grape expectations: disentangling environmental drivers of microbiome establishment in winegrowing ecosystems.NPJ biofilms and microbiomes · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds.Molecules (Basel, Switzerland) · 2026Article
- Changes in nutritional and volatile composition of peach puree as affected by fermentation with differentFood chemistry: X · 2026Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- ZnFood chemistry. Molecular sciences · 2025Article
- From fruit to wine: impact of fig variety and peeling on fig wine characteristics.NPJ science of food · 2025Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations.Journal of food science · 2025Article
- Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification.NPJ science of food · 2025Article
- Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights.Foods (Basel, Switzerland) · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of
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