Abstract In this work, 2, 4, 6-tris (4-aminophenyl)-1, 3, 5-triazine (TAPT) and 1, 3, 5-tris (4-
formylphenyl) benzene (TFPB) were used as monomers to construct a triazine-containing …

Health-promoting compounds in wine and wine-related products are important due to their
potential benefits to human health. Through an extensive literature review, this study …

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 …

Chromatography is a crucial analytical method for the separation, detection, and purification
of the elements in mixture for qualitative and quantitative analyses. HPLC is the preferred …

Considering the growing interest in non-Saccharomyces wine yeasts, and notably in the
context of mixed fermentations with S. cerevisiae, understanding their nutritional behaviors …

Vitamin B3 is an essential vitamin that the human body cannot synthesize in sufficient
amounts. Thus, it must be supplemented through food and medicine. The vitamin B3 content …

In this paper, five Wickerhamomyces anomalus accumulated 9.1–19.7% less released CO 2
than S. cerevisiae in the synthetic must. Untargeted metabolomics was used to analyze co …

The fermentation metabolites of Dendrobium officinale Kimura et Migo (D. officinale) exists a
crucial influence on its antioxidant activity which further affects the comprehensive utilization …

Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis
can produce volatile phenols even with the recommended sulfite dose. The purpose of this …

Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis
can produce volatile phenols even with the recommended sulfite dose. The purpose of this …