Several tropical, subtropical and temperate fruits although they differ in shape, colour, taste
and nutritive values, provide numerous health benefits. Some of the edible fruits ripen within …

Fruit is an essential part of your diet using essential part of vitamin and minerals that
contribute to overall strength for your health. Fruit wines are undistilled alcoholic beverages …

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines
fermented in two different industrial-scale fermenters was studied. CM treatment had …

Aroma is an important part of quality in table grape, but the key aroma compounds and the
aroma series of table grapes remains unknown. In this paper, we identified 67 aroma …

The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were
studied by means of molecular sensory science. The HLJ which elicited cooked …

The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has
advantages over pure fermentation due to achieving wine products with distinctive and …

Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass
spectrometry allowed identification of odorant compounds associated with taste attributes …

Using novel non-Saccharomyces strains is regarded as an effective way to improve the
aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces …

Storage temperature plays a very important role in the flavor development of fermented
beverages. In this study, fermented persimmon beverage was stored for one year to study …

Aging in oak barrels is widely used in enology which could bring flavor changes and
aromatic complexity to wines. In the present study, the aroma compounds were analyzed …