ArticleFrontiers in microbiology2026
Impact of winemaking technologies on polyphenolic composition and wine microbiome.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: This study investigates how different oenological practices, including spontaneous and inoculated alcoholic fermentation (AF), variations in malolactic fermentation (MLF) and ageing, are associated with changes in microbial diversity and polyphenolic profile of Sauvignon blanc wines. Methods: Microbial composition was investigated through high-throughput DNA sequencing, while polyphenolic compounds were analysed using LC-MS together with total phenolic content through Folin-Ciocalteu assay and antiradical activity by DPPH assay. Results and discussion: AF was associated with a pronounced homogenization of the microbiota, particularly through the dominance of
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