Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of
Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is …

This paper reports the influence of apple variety and fermentation conditions (yeasts
concentration and temperature) on the aroma compounds to fermented apple juice. Two …

Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect
of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on …

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low
temperatures (10–15° C). Anecdotal accounts from winemakers suggest that cold …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …

Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus
strains are mainly used. The aim of this study was to determine the influence of …

The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and
RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was …

In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …