Alcoholic fermentation is a crucial step of winemaking, during which yeasts convert sugars to
alcohol and also produce or biotransform numerous flavour compounds. In this context …

Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …

It is evident that the interest in plant-based milk alternative products is increasing, although
there are still difficulties with undesired sensorial properties. This study seeks to contribute to …

Abstract Rate-all-that-apply (RATA) questions are a variation of check-all-that-apply (CATA)
questions in which consumers are asked to indicate whether terms from a list apply to …

This chapter deals with the odorants naturally contained in wine responsible for its specific
aroma nuances and for a large fraction of its flavor. First, some basic concepts related to the …

CO2-catalyzed transition-metal-free oxidation of alcohols has been achieved. Earlier,
several methodologies have been explored for alcohol oxidations based on transition-metal …

The aim of this work was to investigate how useful the Rate-All-That-Apply (RATA) method
with naive consumers is to profile a wide range of wines and how the sensory profiles …

The concept of wine typicity has been an important tool for the international wine trade, and
especially for Old World wine producing countries, where provenance criteria are regulated …

Due to socioeconomic changes, the demand for and interest in alcoholic beverages have
recently been increasing. Among various alcoholic drinks, consumer preference for wine …

The rotten-egg odour of hydrogen sulfide (H2S) produced by the yeast Saccharomyces
cerevisiae has attracted considerable research interest due to its huge impact on the …