Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

Motivated by the growing necessity of portfolio diversification, this paper investigates the
dynamic connectedness among fine wine, equities, bonds, crude oil, commodities, gold …

A novel SERS-based molecular sensor for detection and quantification of copper (II) ions
with very good specificity and selectivity is reported in this work. The sensing is enabled by …

Heavy metals are of particular concern in grape and wine processing, especially copper.
The sources of copper are diverse, including vineyard soil, copper‐containing pesticides on …

Sulfidic off-odors as a result of hydrogen sulfide (H2S) and low-molecular-weight thiols are
commonly encountered in wine production. These odors are usually removed by the …

Background Better knowledge of wine composition, especially that of anthocyanin-derived
pigments, has helped improve wine quality over the years. The use of micro-oxygenation …

Fermentation-derived volatile sulfur compounds (VSCs) are undesirable in wine and are
often remediated in a process known as copper fining. In the present study, the addition of …

Alternative technologies for a more sustainable wine spirits' ageing have been studied but a
lack of knowledge on the effect of oxygenation level remains. This work examined the …

Undesirable volatile sulfur compounds with aromas, such as boiled or rotten egg, sewage
and rubber, can impact negatively on wine sensory attributes. The identity of these …