The monophyletic group of embryophytes (land plants) stands out among photosynthetic
eukaryotes: they are the sole constituents of the macroscopic flora on land. In their entirety …

Terpenes are compounds that include monoterpenes, sesquiterpenes, diterpenes, and
terpenes, where isoprene is the basic structural unit of multiple oxygenated hydrocarbons …

Stimulated by their multifaceted functions and actions, carotenoids have been among the
most investigated food components, producing a voluminous, complicated, and sometimes …

This study aimed to investigate the impact of various winemaking techniques on the
phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of …

Fermentation is the key technology for black tea aroma formation. The key aroma
substances of black tea at different fermentation stages (unfermented (WDY) …

It is well known that grape aromatic composition is directly correlated to the final wine
quality. To determine this composition, a previous stage of selective extraction is necessary …

Abstract Background and Aims Whole bunch fermentation is widely used in red wine
production but research on whole bunch fermentation is limited, especially for cool climate …

Global warming poses a threat to winemaking worldwide, especially in dry–warm regions
such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a …

Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today's highly globalized wine market. The increasing consumer demand for …

Interest in the use of non-conventional yeasts in wine fermentation has been increased in
the last years in the wine sector. The main objective of this manuscript was to explore the …