Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

Wine production in most countries is based on the use of commercial strains leading to the
colonisation of the wineries by these strains with the consequent reduction of autochthonous …

The concept of wine complexity has gained considerable interest in recent years, both for
wine consumers and wine scientists. As a consequence, some research programs …

BACKGROUND Bio‐augmented Daqu is used to improve the microbial community and
physicochemical parameters of fermented grains, thus affecting the flavor and quality of …

Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios.
However, the performance of each enantiomer, including aroma characteristics, aroma …

Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …

While most producers in recent decades have relied on commercial yeasts (ADY) as their
primary choice given their reliability and reproducibility, the fear of standardising the taste …

The yeast communities colonising grape berry surfaces were evaluated for the influence of
fungicide treatments in an organic vineyard (copper/sulphur-based products) and a …

This review collates the scientific literature regarding organic and biodynamic wines. It
concerns techniques that allow organic or biodynamic wines to be distinguished from …