Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …

The attention of some winemakers and researchers over the past years has been drawn
towards the partial or total dealcoholization of wines and alcoholic beverages due to trends …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

This exploratory pilot study analyzes the influence of organic labeling on the sensory
perception of wine, assessing not only overall hedonic rating but specific experiences of …

In Latin,'pulcherrima'is a superlative form of an adjective that translates as beautiful. Apart
from being 'the most beautiful'yeast, Metschnikowia pulcherrima has a remarkable potential …

Alcohol‐free beers have gained popularity in the last few decades because they provide a
healthier alternative to alcoholic beers and can be more widely consumed. Consumers are …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics
depends on the content and composition of several different groups of compounds from …

Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most
consumed beverages worldwide. Essential oils from different hop varieties are characterised …

Wine flavor and quality are determined by the assessment of multiple sensory stimuli,
including aroma, taste, and mouthfeel. It is therefore important to consider the contribution of …