The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

Electrochemical sensors and biosensors have been proposed as fast and cost effective
analytical tools, meeting the robustness and performance requirements for industrial …

There is increasing requirement to improve traceability and transparency of table grapes
cold chain. Key traceability indicators including temperature, humidity and gas …

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic
acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial …

Quality assessment of food products and beverages might be performed by the human
senses of smell, taste, sound and touch. Likewise, sparkling wines and carbonated …

The alcoholic fermentation is a critical step that should be controlled and monitored to avoid
any risks and hazards through the complete winemaking process. Usually, the control of …

Chinese wine, especially those from the Northwest region, has received worldwide attention
and consumer recognition. However, mislabelling the year and origin of wine is a major …

Winemaking is a dynamic process, where microbiological and chemical effects may strongly
differentiate products from the same vineyard and even between wine vats. This high …

The fermentation stage is considered to be one of the critical steps in coffee processing due
to its impact on the final quality of the product. The objective of this work is to characterise …

The rapid development in low-cost sensor and wireless communication technology has
made it possible for a large number of devices to coexist and exchange information …