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 …

One elite γ-aminobutyric acid (GABA) producing strain of Saccharomyces cerevisiae SC125
was isolated and identified from Chinese traditional paocai. S. cerevisiae SC125 and …

Traditional Brazilian indigenous fermented foods and beverages are potential sources of
new food products that promote health, but they are still produced by natural fermentation. In …

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily
(Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was …

The purposes of the present study were to evaluate the volatile compounds and sensory
characteristics of young red wines produced by spontaneous and inoculated fermentations …

This study aimed to investigate the effects of using a specific glutathione-rich inactivated
yeast (GIY) during the pre-fermentative stages of winemaking. The antioxidant properties of …

Abstract “Spiritu re fascitrari” is a Sicilian alcoholic beverage obtained through distillation of
a decoction of spontaneously fermented honey by-products (FHP). The production process …

This study investigated the technological parameters, microbiological, and functional
properties of juice from Solaris grapes grown under conventional and organic farming …

The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last
years. This study reports for the first time the enological potential of two strains Starmerella …

Potassium metabisulphite is usually used for microbial stabilization in the process of
vinification and wine preservation, but it is considered to be allergenic. The objective of the …