Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …

Several tropical, subtropical and temperate fruits although they differ in shape, colour, taste
and nutritive values, provide numerous health benefits. Some of the edible fruits ripen within …

As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH
stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth …

In this study, the probiotification of mango juice was carried out by lactic acid bacteria
fermentation. Mango juice fermentation was performed at 30ºC for 72 h under micro …

Spontaneous wine fermentation is characterized by yeast population evolution, modulated
by complex physical and metabolic interactions amongst various species. The contribution …

The use of Saccharomyces and non-Saccharomyces yeast species as mixed starters has
potential advantages over pure culture fermentation due to increased wine complexity …

Abstract The 'Nam Dok Mai'variety is an important mango variety with a short shelf-life. Wine
production is one of the new opportunities to process such low-quality mangoes.'Nam Dok …

Sažetak Fruit wines production has been growing steadily in recent years, and its market
potential is strong, which correlates with the demand for and development of new functional …

Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer
season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the …

β‐glucosidase is a pivotal enzyme that hydrolyzes bound volatile aromatic compounds.
However, the activity of β‐glucosidase in winemaking and the mechanism by which it affects …