Skip to main content

EDITORIAL article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1465637
This article is part of the Research Topic Microbial Modulation to Mitigate the Impact of Climate Change on Wine Production View all 7 articles

Microbial Modulation to Mitigate the Impact of Climate Change on Wine Production

Provisionally accepted
Alice Vilela Alice Vilela *
  • Chemistry Research Centre–Vila Real (CQ-VR), Department of Agronomy, School of Agrarian and VeterinarySciences (ECAV), University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

The final, formatted version of the article will be published soon.

    Keywords: Non-Saccharomyces yeasts, Mixed-culture fermentations on wine quality, Biotechnological strategies to improve wine production and safety, Bioprotection and sulfur dioxide reduction, Non-thermal technologies

    Received: 16 Jul 2024; Accepted: 23 Jul 2024.

    Copyright: © 2024 Vilela. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Alice Vilela, Chemistry Research Centre–Vila Real (CQ-VR), Department of Agronomy, School of Agrarian and VeterinarySciences (ECAV), University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.