Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to
the differences in fruit varieties, growing regions, climates, and harvesting seasons, the …

In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for
the deep analysis of the fermentation of various foods. These two are relatively new in the …

Blackberry wine is a natural source of bioactive phenolic compounds that have profound
antioxidant potential. The objectives of the present research were to assess the phenolic …

Physicochemical characterization, amino acids contents, minerals composition, total
phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials …

Fruits are a valuable source of phytochemicals. However, there is little detailed information
about the compounds contained in fruit wines. In this study, wines from six different berries …

Vitamins are wide a group of organic compounds that are required for normal body function.
There are 13 nutrients classified as vitamins: four “fat‐soluble” and nine “water‐soluble.” All …

The effects of pretreatment (pectinase and CaCO3) and chaptalization (sugar and puree
concentrate) on the quality of apricot wine were investigated. Pectinase-treated apricot …

Wine data are usually characterized by high variability, in terms of compounds and
concentration ranges. Chemometric methods can be efficiently used to extract and exploit …

Fermented wheatgrass juice was prepared using a two-stage fermentation process by
employing Saccharomyces cerevisiae and recombinant Pediococcus acidilactici BD16 …

Resveratrol (3, 5, 4′ 128; trihydroxystilbene) is a polyphenolic derivative with herbal origin.
It has attracted considerable attention in recent decades. Many studies have revealed the …