The production of sparkling cider could intercept the needs of non-habitual consumers of
this alcoholic-beverage. This investigation was aimed to develop procedures for the …

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the
food matrix and methods for their identification. This review discusses the main groups of …

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by
Oenococcus oeni on antihypertensive and antioxidant activities in cider. The MLF was …

Volatile aromatic compounds have a major impact on the final organoleptic properties of
cider, and their profiles are influenced by a number of parameters that are closely related to …

This study investigated the synergistic effects of combining Saccharomyces cerevisiae and
Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial …

The present study was conducted to optimize fermentation parameters for apple wine
production using Golden Delicious apples. Physicochemical analysis of the cultivar revealed …

ABSTRACT Objective: In Thailand, people believe that the fermented plant beverages
(FPBs) have the pharmaceutical effects and consumption of FPBs cure the diseases. This …

This study examines the effects of replacing Camellia sinensis tea with passion fruit juice
(PFKLB) and apple juice (AKLB) on the resulting beverages' physicochemical profile …

为探究壳聚糖和酵母甘露聚糖对蓝营酒单宁特性. 理化指标. 香气成分及感官品质的影响.
通过比色法测定单宁的含量及平均聚合度, 并运用高效液相色谱法(HPLC) 和气相色谱1 …

Since ancient times, the consumption of fermented low-alcoholic beverages has enjoyed
widespread popularity in various countries, because of their distinct flavors and health …