Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

There are two main fermentations associated with the winemaking process. Alcoholic
fermentation is conducted by the yeast culture and malolactic fermentation takes place as a …

This article proposes a simple and sensitive HPLC method with photo‐diode array detection
for the analysis of organic acids, monomeric polyphenols and furanic compounds in wine …

This study aimed to explore the dynamic variations in the phenolic and volatile organic
compounds of sugarcane vinegar subjected to different production processes. The …

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B.
bruxellensis strains generally detain the molecular basis to produce compounds that are …

Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have
been submitted to further characterization in order to clarify their potential as malolactic …

Oak extract is a mixture of compounds including phenolics (volatiles and non volatiles),
which could act as plant biostimulant if they are able to modulate plant physiological …

The unwanted modification of wine sensory attributes by yeasts of the species
Brettanomyces bruxellensis due to the production of volatile phenols is presently the main …

To explore the effects of harvest time on phenolic compounds during wine fermentation,
grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2 º Brix and …

This study investigated the effect of pulsed electric fields (PEF) applied at different electric
field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and …