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 …

To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the
intermolecular copigmentation between ACNs and 3 different phenolic compounds …

Fruit wines have gained great interest in recent years due to the increasingly diverse
demands of consumers for different fruit wines with different colors, flavors, and nutritional …

Colletotrichum gloeosporioides is a fungal disease of strawberry fruit. Biocontrol strategies
holds tremendous promise in alleviating fruit decay. Here, 30 actinomycetes were isolated …

Tomato fusarium wilt caused by Fusarium oxysporum f. sp. lycopersici (Fol) is a highly
destructive disease, resulting in severe economic losses of global tomato production …

Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there
has been a lack of systematic investigation on the differences in volatile organic compounds …

Ice wine has prominent fruity sweetness and unique, rich aroma compared to wine. The
sweetness was accumulating, the acidity and astringency tended to soften of grape berry …

To explore the effect of postharvest dehydration on grape berries and wine quality, we
determined physicochemical properties, polyphenols, antioxidant activities, volatile …

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other
characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions …

Inoculation of Lactiplantibacillus plantarum before yeast has the potential to affect the
blueberry wine quality. The effects of four L. plantarum strains on the anthocyanins and …