Food analysis and control are crucial aspects in food research and production in order to
ensure quality and safety of food products. Electrochemical biosensors based on enzymes …

Traditional flavor chemistry research usually makes use of targeted approaches by focusing
on the detection and quantification of key flavor active metabolites that are present in food …

The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …

The strong interplay between the various parameters at play in a bottle and in a glass of
champagne or sparkling wine has been the subject of study for about two decades. After a …

Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are
mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) …

The enjoyment of the wine depends not only on the properties of wine itself, but also on the
wine glasses. The present study was designed to investigate whether the glass volume or …

Worldwide, winemakers are increasingly adopting alcohol management strategies to
counter the higher wine ethanol concentrations observed over the past~ 30 years. Wines …

The chemical space perceived by a consumer of champagne or other sparkling wines is
progressively modified all along tasting. Real-time monitoring of gas-phase CO2 …

In order to solve the problem of premature grape ripening due to global warming, inter-row
peanut growing in viticulture was applied. In this two-year (2018–2019) study, the peanut …

Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a
traditional dynamic system known as “criaderas and solera”. The complex microbiota of …