Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are
known to play a crucial role in production and utilization of acetaldehyde during …

A flow system based on the multicommutation concept was developed for the determination
of free and total sulfur dioxide in table wines, exploiting gas diffusion separation and …

This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the
process on the volatile composition contributing to the fruity aroma of cider. Potassium …

The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool
to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic …

This study investigates the effect of pure yeast culture fermentation versus spontaneous
fermentation on the volatile compound profile of industrially produced plum brandy. Using …

Apples stand out as a highly nutritious fruit and play a crucial role in maintaining a balanced
diet. In this research, we extensively explore the functional characteristics of products …

Given the lack of research in the traditional cider making field when compared to the efforts
devoted to winemaking, this work focused on the effects of controlled inoculation of the …

Wine origin and ageing are two factors related to wine quality which in turn is associated to
wine metabolome. Currently, new metabolomic techniques and proper statistics procedures …

Zymomonas mobilis strains recently isolated from French 'framboisé'ciders were compared
with collection strains of the two defined subspecies, Z. mobilis subsp. mobilis and Z. mobilis …

The aim of this study is to determine the profile of the volatile chemical compounds of Sodabi
which is a traditional liquor widely consumed by people in the West Africa. Sodabi is a …