The aim of this study is the chemical and sensory description of the aroma of wines white
Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the …

Significant efforts have been made in recent years to produce healthier wines, with the
primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study …

The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …

The aroma profile of industrial Sichuan paocai is formed and regulated by complex
physiological and biochemical reactions and microbial metabolism, but little is known so far …

The profile of volatile compounds was investigated using headspace solid-phase
microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) …

Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …

The technological properties and flavour formation potential of yeast strains isolated from
traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated …

The importance of insects for angiosperm pollination is widely recognized. In fact,
approximately 90% of all plant species benefit from animal-mediated pollination. However …

This study investigated the fungal community succession and volatile compound dynamics
of Harbin dry sausage during a twelve-day fermentation using high-throughput internal …

The taste and odour profiles of dry sausages separately inoculated with four autochthonous
yeasts (Debaryomyces hansenii SH4, Candida zeylanoides DQ7, Torulaspora delbrueckii …