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 …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Ultrasound combined with low temperature treatment is a new food processing technology.
In this study, low temperature, three ultrasound power levels, and their combinations were …

Abstract Triticale (X Triticosecale Wittmack) is a hybrid of wheat (Triticum aestivum L.) and
rye (Secale cereale L.), combining the positive attributes of both cereals. However, it has not …

This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels
in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages …

The present work evaluated for the first time the influence of wine matrix composition on oral
ester persistence. To do that, the in mouth behaviour (oral retention and persistence) of six …

This study assessed the impact of must yeast-assimilable nitrogen (YAN) content and lactic
acid bacteria (LAB) strains used for malolactic fermentation (MLF) on the formation of …

Alcoholic fermentation is known to be a key stage in the winemaking process that directly
impacts the composition and quality of the final product. Twelve wines were obtained from …

Background To enrich the probiotic lactic acid bacteria (LAB) strains and expand the
commercialization of new fermented juice products, we have identified two LAB strains with …