Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored
by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is …

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae
has become one of the main research strategies to improve wine aroma. Hence, this study …

Altering the fermentation environment provides an effective approach to optimizing the
production efficiency of microbial cell factories globally. Here, lower fermentation …

Catharina sour, the first internationally recognized Brazilian beer, is characterized by
fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the …

To explore the effect of low-temperature and low-salt fermentation on the volatile flavor
substances of Chinese kohlrabi, low-temperature and low-salt fermented Chinese kohlrabi …

Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling,
and fermenting glutinous rice. The majority of current studies on the flavor of yellow …

The relationship between climate change and viticulture has become increasingly apparent
in recent years. Rising temperatures have been a critical factor in early grape ripening. This …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

BACKGROUND Higher alcohol acetates (HAAs) are potent aroma‐active esters that impart
desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into …