Consumers highly appreciate table grapes for their pleasant sensory attributes and as good
sources of nutritional and functional compounds. This explains the rising market and global …

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

Hunan black tea is well-known for its floral-honey aroma, but the volatile components
responsible for the fragrance have not been elucidated yet. In this study, the volatile …

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

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii
(TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of …

The management of the alcoholic fermentation (AF) in wine is crucial to shaping product
quality. Numerous variables (eg, grape varieties, yeast species/strains, technological …

Greengage wine is a popular drink in Southeast Asia. Salt maceration and sugar addition in
traditional fermentation caused plasmolysis of greengage skin cell. In this case, the …

The employment of multi-species starter cultures has growing importance in modern
winemaking for improving the complexity and wine attributes. The assessment of …

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for
the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety …

Various sensory perceptions drive the quality and typicality of wines, with the volatile profile
playing a fundamental role in the characteristics of odor, aroma and consequently flavor …