Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

New insight was systematically elucidated on variations of overall flavor characteristics in
shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air …

Abstract Blueberries with 20%, 30%, and 40% weight loss were used for winemaking,
aiming to explore the feasibility of applying postharvest dehydration for improving blueberry …

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains
is becoming an effective way to achieve wine products with distinctive aromas. The purpose …

To improve the functional property and flavor quality of kiwi wine, the performance of 11
strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in …

To investigate the effects of mixed fermentation with T. delbrueckii on aroma profiles of
blueberry fermented beverage, five fermentations were conducted: monoculture of T …

Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …

This study aimed to investigate the microbial viability, edible qualities, and flavor volatiles of
enzymatically hydrolyzed 'Orah'(Citrus reticulata Blanco) puree separately using …

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar
content, producing flat and alcoholic wines with low acidity, high pH and low freshness …