Open access
Sep 2026
Metataxonomic and metatranscriptomic analysis reveal microbial succession and metabolic functions activated during spontaneous and inoculated fermentation.
The use of commercial Saccharomyces cerevisiae strains is a well-established practice in winemaking, ensuring fermentation reliability. Recently, there has been growing interest in spontaneous fermentations to enhance wine regional typicity. Despite this, our understanding of how different fermentation strategies shape...
Fotios Bekris, Elena Papadopoulou, S. Vasileiadis et al.
· Journal of food microbiology · 0 citations