The beneficial microorganisms in food are diverse and complex in structure. These
beneficial microorganisms can produce different and unique flavors in the process of food …

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

Red berries have gained popularity as functional and nutritious food due to their health
benefits, leading to increased consumer demand and higher production, totaling over …

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 …

The production of nonvolatile and volatile compounds by different commercial non-
Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation …

Background The global market of plant-based milk alternatives is continually growing.
Flavour and taste have a key impact on consumers' selection of plant-based beverages …

Bacteria are part of the natural microbial ecosystem of wine and play an important role in
winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely …

Sulphur dioxide has been used as a common preservative in wine since at least the
nineteenth century. Its use has even become essential to the making of quality wines …

This study was aimed to produce of hawthorn vinegar to increase the usage area and
consumability of the hawthorn fruit and benefit from its functional properties, and to reveal …

Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of
commercial importance for the world's wine-producing nations. It is an extremely flexible …