There is a growing appreciation for the role that yeast play in biotransformation of flavour
compounds during beverage fermentations. This is particularly the case for brewing due to …

Pioneering investigations into precursors of fruity and floral flavors established the
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …

One of the main objectives for a sustainable winemaking process is the reduction of the use
of sulfur dioxide. In this regard, non-Saccharomyces wine yeasts are proposed as biocontrol …

Global production and demand for tropical fruits continues to grow each year as consumers
are enticed by the exotic flavors and potential health benefits that these fruits possess …

Baijiu occupies an important position in the food industry of China and is deeply recognized
as the national liquor of China. According to the flavor characteristics, Baijiu is artificially …

Chinese sesame-flavour baijiu (CSB) is one of aroma types discovered after the founding of
China. Sulfur-containing compounds have low content in CSB but play an important role …

The appeal of rosé wine is attributable to its sensory profiles and underlying chemical
composition, which are determined by viticultural and oenological inputs. This study …

Mass spectrometry (MS) offers unparalleled qualitative and quantitative chemical
information. While increasingly considered a universal detector, the limitations of MS to …

Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit‐
forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral …

Climate change with rising temperatures and the unpredictability of rainy events during
ripening leads to tough challenges for the winemakers in preserving the quality of white …