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Some authors who have used different techniques for natural genetic improvement (without using genetic engineering) have observed that applying stress and selection rounds are key processes for maintaining a phenotype ( Effect of wine type on the growth of Oenococcus oeni PSU-1 and E1 strain To evaluate the oenological capacities of both strains, and identify their differences, we analyzed their metabolic behavior in three different wines, using the iSM456 metabolic model constructed for O

Bitterness intensity Bitterness is a critical sensory attribute that can significantly influence the acceptability of food products, especially when protein isolates are used in formulations

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