Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Fermented wine refers to alcoholic beverages with complex flavor substances directly
produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria) …

Wine produced by mixed-yeast-starters of non-Saccharomyces strains and Saccharomyces
cerevisiae proved to have distinctive aroma. To find more potential mixed-yeast-starters …

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in
key odor-active volatile compounds between 'Beibinghong'(Vitis amurensis× V. vinifera) …

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 …

Astringency and more generally mouthfeel perception are relevant to the overall quality of
the wine. However, their origin and description are still uncertain and are constantly …

A simple sample preparation approach employing the dispersive pipette extraction (DPX)
technique is proposed to determine twelve polyphenols, including phenolic acids and …

Msalais is produced from local grape juice in southern **njiang (China), by concentration
and natural fermentation. In the current study, we combined partial least-square regression …

This study aimed to determine the effect of grape dehydration on the phenolic composition of
'Marselan'rose wines during aging.'Marselan'grapes dehydrated for various times (9, 18, 27 …

This study aimed to investigate the effect of Lactobacillus plantarum strains on quality
improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was …