Wine Fermentation

peculiar yeasts; red wine; wine color; non-targeted analysis; volatile sulfur compounds; phenolic content; reductive off-odors; Saccharomyces; Saccharomyces bayanus; partially dehydrated grapes; elemental sulfur; yield manipulation; fermented drinks; appassimento; metabolomics; yeast mixtures; oenological enzymes; metabolite profiling; sulfur compounds; cluster thinning; winemaking; yeast hybrids; anthocyanins; microwave-assisted extraction; extraction; color intensity; spontaneous fermentation; yeast; extraction methods; stuck and sluggish fermentation; phenoloxidase; process control; non-Saccharomyces yeasts; pioneering winemaking techniques; reappearance; Ontario; wine; Central Coast of California; CFD; classical chemical analysis; color; metabolic modelling; temperature control; wine clarification; vine balance; vineyard management; protease; crop load; sensor placement; Lachancea; end-user software; yeast physiology and metabolism; microwave; polymeric pigments; polythionates as precursors; grape maturity; volatile acidity; ultrasound; glycosidase; Pinot noir; pectinase; sensory; climate change adaptation; tannins; aroma; Merlot