Sparkling wines have a relevant economic value, and they are mostly produced worldwide
with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many …

Aging wine on lees results in the release of different yeast components, including peptides,
whose role in wine is unclear. In this study, peptides released in a synthetic must, fermented …

As sparkling wine ages, a well-balanced amino acid composition can enrich its flavor
profiles and achieve an optimal state for foam characteristics. This study aimed to determine …

Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not
addressed in wine. A targeted ultra-high performance liquid-chromatography-mass …

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation
facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and …

The present study aimed to characterize chemical and sensorial composition of Goethe
wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were …

The volume and stability of wine foams are influenced by many components of the matrix,
especially proteins. However, the synergistic or inhibiting effects among these protein …