Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid
bacteria. Being originally homemade, it has become an industrially produced soft drink …

As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

According to the international definition of vinegar, in this book we consider only vinegars
derived from a two-stage fermentation process of agriculturally produced raw materials. A list …

The aroma-active compounds in two apple ciders were identified using gas
chromatography− olfactometry (GC-O) and GC− mass spectrometry (MS) techniques. The …

The purpose of this work was to study the possibility and ability of NIR spectroscopy to
determine the volatile compounds in apple wines. To achieve this, seventy-two samples …

Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

Escherichia coli K12 cells suspended in apple cider were treated by manothermosonication
(MTS, 400kPa/59° C), thermosonication (TS, 100kPa/59° C), and manosonication (MS …

Flavor volatiles are important components of alcoholic beverages. In this study, headspace
solid‐phase microextraction and gas chromatography—mass spectrometry (HS‐SPME‐GC …

With the globalization of food trade, it's traceability and genuineness becomes increasingly
more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity …

Volatile profile of spirits is the most important factor, because it can contribute to pleasant
flavor. The aim of the study was to determine the impact of dessert apple cultivar used for …