Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic
quality of food and beverages is essential to meet public health requirements and consumer …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

In order to prepare the kiwi wine with high nutritional characteristics and low alcohol content,
the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins …

Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine
as a healthy drink is mainly due to its bioactive compounds, which differ according to various …

The concentration of higher alcohols in kiwifruit wine is often excessive, posing the risk of
toxic effects on the health of drinkers. To lower the higher alcohol content in kiwifruit wine …

Although vitamins are prime actors in yeast metabolism, the nature and the extent of their
requirement in Saccharomyces cerevisiae in winemaking remains little understood. To fill …

This review refers to botanical, ecological and phytochemical characteristics of Vitis vinifera
L.(vine grape)–a species, the valuable properties of which are widely exploited in the food …

Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and
both thiamine and biotin, notably, are believed to be essential to yeast fermentation and …

Although prime compounds in yeast metabolism, vitamins in oenology have remained
mostly unexplored for decades. Here, a premier characterization of the vitamers in white …

The current study is focused on investigation and quantitation of seven commercially
available on the Bulgarian market food supplements, containing multivitamin mixtures of …