The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Keeping in mind that N …

Over recent decades, the average ethanol concentration of wine has increased, largely due
to consumer preference for wine styles associated with increased grape maturity; sugar …

Alcohol is fundamental to the character of wine, yet too much can put a wine off‐balance. A
wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

Human intervention has subjected the yeast Saccharomyces cerevisiae to multiple rounds of
independent domestication and thousands of generations of artificial selection. As a result …

The aroma profile of Chinese rice wine was investigated in this study. The volatile
compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further …

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on
wine quality. Many grape varieties under mixed or sequential inoculation show an overall …

Enzymes are used in modern wine technology for various biotransformation reactions from
prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes …

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB)
and the interactions among the corresponding key compounds causing these two …