Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals
food industry as well as at the laboratory level. These biocatalysts can significantly …

Pectinases, member of the hydrolases family of enzymes, are one of the important enzymes
of the biotechnological sector with 25% share in the global food and beverage enzyme …

Yeast immobilization is defined as the physical confinement of intact cells to a region of
space with conservation of biological activity. The use of these methodologies for alcoholic …

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to
characterize the changes encompassing this process. Overall, 60 volatile organic …

Microbial associations are frequent in traditional fermented foods and beverages, conferring
upon them their characteristic organoleptic, physical and nutritional properties. Moreover …

Indigenous fermented food and beverages represent a valuable cultural heritage in sub-
Saharan Africa, having one of the richest selections of fermented food products in the world …

Vanillin, a highly regarded flavor compound, has earned widespread recognition for its
natural and aromatic qualities, piquing substantial interest in the scientific community. This …

Background Wine lees are defined as the residue formed at the bottom of the container
during the wine fermentation stage. It consists of a solid phase composed of yeasts and …

The development of innovative and more cost-effective approaches of making beer
throughout continuous fermentation process remains a challenging problem, which is worthy …

The aim of this study was to produce and to characterize craft beer fermented by
immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5 …