Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical
properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of …

Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to
their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora …

Bacon is a product made from pork meat that is subjected to curing, drying, and smoking.
Researchers aim to associate the worldwide high-acceptance of such a product with the …

Abstract The aroma of La Mancha Malbec red wines over four consecutive vintages was
characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas …

Oyster sauce (OS) is a common seasoning in Asian countries. Here, four types of OS with
different components and ingredients were characterized by the switchable GC/GC× GC …

Recently, an increasing interest is paid to bee products obtained as a result of the
fermentation process. Some of them can be consumed directly (bee-collected pollen, honey …

It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are
key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavour of …

Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is
necessary to conserve its pulp so that it is available throughout the year. One of the most …