Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …

The use of mixed cultures of Saccharomyces and non-Saccharomyces yeasts to improve the
quality and aroma complexity of wines has been increasing interest recently. In this study …

Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine
as a healthy drink is mainly due to its bioactive compounds, which differ according to various …

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to
the differences in fruit varieties, growing regions, climates, and harvesting seasons, the …

The high contents of pectins, proteins, and polyphenols in the raw materials pose a
challenge to the fining of fruit wines. This research investigated the impacts of juice, mash …

The use of medicinal herbs in food processing to improve food quality and human health is
growing in sub‐Saharan Africa. Herbal infusions have perceived medicinal benefits. This …

To obtain high-quality yellow peach wines of varying characteristics, different fermentation
strategies, including various pre-fermentative treatments, were applied. This study aimed to …

Wood chips contain numerous active compounds that can affect the wine's characteristics.
They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines …

The higher acidity in fruits compared with grapes was one of the main obstacles to
producing high-quality fruit wines. In the present research, the effect of the split batch …

Atom fruit (Dacryodes macrophylla) is a Non-timber Forest Product (NTFP) that comprises a
large seed, thick pulp, and a thin hard outer covering. The structural component of its cell …