Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly
be considered grain vinegars and fruit vinegars, according to the raw materials used. Both …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human
history and nutrition. They are substances added to foods to improve flavor and taste. Many …

Knowledge of the chemical composition of wine and its association with the commercial
value constitutes an objective tool to assess quality and can be used as a marketing …

In the Italian oenological industry, the regular practice used to naturally increase the colour
of red wines consists in blending them with a wine very rich in anthocyanins, namely …

The use of strawberry surpluses for the production of added value products seems to be a
good solution choice to avoid the waste of this fruit. We produced strawberry vinegars …

High-molecular-mass polymeric polyphenols (HPPCs) is the major group of polyphenols in
red wine. However, owing to the diversity and structural complexity, its compositional …