Event submissions
Published
This submission belongs to the session 2. Fermentation and sensory profiles/impact of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Alice VilelaCitation
María Laura Raymond Eder, Laura Fariña, Francisco Carrau, Alberto Luis Rosa, Vitis-associated microbial communities shape the volatile profiles of fermented grape juices without altering grape varietal identity, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Vitis-associated microbial communities shape the volatile profiles of fermented grape juices without altering grape varietal identity
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María Laura Raymond Eder 1,2
Laura Fariña 3,4
Francisco Carrau 5
Alberto Luis Rosa 1,2
1. Laboratorio de Genética y Biología Celular y Molecular, Departamento de Farmacología Otto Orsingher, IFEC-CONICET, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina.
2. Departamento de Agroalimentos, Facultad de Ciencias Agropecuarias. Universidad Nacional de Córdoba, Córdoba, Argentina
3. Área Enología y Biotecnología de Fermentaciones, , Facultad de Química, Universidad de la República, Montevideo, Uruguay
4. Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
5. Área Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
Abstract
Keywords
Vitis
Isabella
microbiota
volatile compounds
Oral Presentation
Raymond Eder et al - IOCFE.pptx