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

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 …

Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …

Pungency is increasingly being recognized as an important factor of overall sensory quality,
palatability, and consumer preference of distilled spirits. The characterization of pungency is …

Abstract Effects of different brewing processes, such as the solarization process (ie with or
without), selection of different types of rice as a raw material (ie normal or sticky rice), and …

The aim of this study was to validate the process of recovery of phenolic compounds from
apple pomace by immobilization of the pomace during the alcoholic fermentation of ciders …

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 …

The aim of this study was to assess differences between apple juices and fermented apple
beverages elaborated with fruits from different varieties and at different ripening stages in …

With recent and rapidly growing consumer demand for alcoholic apple cider, markets have
responded to provide for this demand. However, unlike the beer and wine industries, little …

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this
study, the changes of physicochemical properties, total phenolic content (TPC), total …