Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two
important components of the flavors and health benefits of fruit vinegars. This study aimed to …

Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have
been made in the area of vinegar research. Different types of traditional vinegar are …

This paper reports the influence of cider-making technology (pneumatic and traditional
pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple …

At present, yeasts suitable for apple juice fermentation to produce cider have received
scarce attention with respect to wine yeasts. In this study, Saccharomyces and non …

This work examined the degree of influence of apple variety, apple ripening stage, and yeast
strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were …

The isolation of autochthonous yeast species presents a good strategy to select new
microorganisms for developing an adequate inoculum to carry out fermentations and …

Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight
Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared …

Floral scent plays important roles in basal angiosperms such as the pantropical woody
family Annonaceae. The North American genus Asimina (Adans.)(Annonaceae) includes …

Saccharomyces cerevisiae is an important unicellular yeast species within the
biotechnological and the food and beverage industries. A significant application of this …