Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Sulphur dioxide has been used as a common preservative in wine since at least the
nineteenth century. Its use has even become essential to the making of quality wines …

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 …

In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …

In this study mango juice fermentation at laboratory scale with controlled inoculation using
selected yeast strain was performed (Saccharomyces cerevisiae 101). Effect of fermentation …

From a technological point of view, yeast resistance to sulfite is of great interest and
represents an important technological character for winemaking. Several mechanisms are …

The aim of this study was to determine the influence of apple variety (Šampion, Idared and
Gloster) on the polyphenol profile, volatile composition and sensory characteristics of apple …

Sažetak Fruit wines production has been growing steadily in recent years, and its market
potential is strong, which correlates with the demand for and development of new functional …

An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic,
lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was …

Evaluating domestication signatures beyond model organisms is essential for a thorough
understanding of the genotype-phenotype relationship in wild and human-related …