Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Anthocyanins, the color compounds of plants, are known for their wide applications in food,
nutraceuticals and cosmetic industry. The biosynthetic pathway of anthocyanins is well …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

To improve the functional property and flavor quality of kiwi wine, the performance of 11
strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in …

Grape phenolic compounds undergo various types of transformations during winemaking
under the influences of yeasts, which further impacts the sensory attributes, thus the quality …

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

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …

Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be
used as food colorants due to their range of colors, innocuous nature, and positive impact on …

The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB-
Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei …

Numerous research studies have evaluated factors influencing the nature and levels of
phenolics and polysaccharides in food matrices. However, in grape and wines most of these …