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 …

Abstract Background Excess biogenic amines (BAs) bring off-odor to wine and are harmful
to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces …

While most producers in recent decades have relied on commercial yeasts (ADY) as their
primary choice given their reliability and reproducibility, the fear of standardising the taste …

Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and
abundant microorganisms. Lactobacillus and Staphylococcus species have been found to …

Electronic nose, as a non-destructive instrument, is widely used in the field of gas analysis.
In this work, E-nose was employed to distinguish wines and Chinese liquors by means of a …

In this study, the effects of spontaneous and pure yeast fermentation techniques on
anthocyanins and colorless phenolics of Cabernet Sauvignon wines were investigated at …

The process of tobacco aging plays a significant role in enhancing the smoking experience
by improving the flavor and quality of tobacco leaves. During natural aging, the metabolic …

Uninoculated wines are regarded as having improved mouthfeel and texture and more
complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae …

The aim of the present study was to assess the effect of the inoculation ratio between
Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological …

Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through
saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution …