Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

This work presents the attempt to enhance the flavor complexity of cider fermented by
different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure …

A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas
chromatography-mass spectrometry (GC–MS) was developed for the quantitation of a large …

To improve the functional property and flavor quality of kiwi wine, the performance of 11
strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in …

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 …

BACKGROUND To improve the aroma of kiwi wine through the utilization of
Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain …

In this study the effect of farming practices on the diversity of grape fungal community of Vitis
vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated …

To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-
ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous …

(1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology
recently employed in the analysis of volatiles in food materials. Grape volatile organic …

This study aimed to explore the interaction between S. cerevisiae and S. pombe on the
quality of cider fermentation based on metabolic characteristics and transcriptional changes …