The aim of this review is to describe the volatile aroma compounds of green coffee beans
and evaluate sources of variation in the formation and development of coffee aroma through …

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

Mead fermentation is a time-consuming process, often taking several months to complete.
Despite of the use of starter cultures several problems still persist such as lack of uniformity …

Whiskey's complex and diverse flavor stems from a range of reactions that create congeners
that are primarily dependent upon the cereal source/mash bill and each stage of the …

In this study, an investigation of the microbial community structure and chemical changes in
different layers of a static coffee beans fermentation tank (named self-induced anaerobic …

Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been
proposed as selected starters due to their contribution for the overall aroma and chemical …

Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine
fermentations. Currently, the most common method for dealing with nitrogen-deficient …

Nitrogen is an important nutrient in alcoholic fermentation because its starvation affects both
fermentation kinetics and the formation of yeast metabolites. In most alcoholic fermentations …