Many classes of compounds have been shown to play an important role in the development
of flavour characteristics of beer. This significantly influences its taste and sensory …

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

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 …

Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …

At present, yeasts suitable for apple juice fermentation to produce cider have received
scarce attention with respect to wine yeasts. In this study, Saccharomyces and non …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas
chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography …

To classify apple juices based on their volatile composition and aroma properties, and to
determine the correlation between the volatile compounds and odor attributes, the aroma …

The purpose of this work was to study the possibility and ability of NIR spectroscopy to
determine the volatile compounds in apple wines. To achieve this, seventy-two samples …

Microbial conversion of lignocellulosic substrates to fuel and platform chemical
intermediates offers a sustainable route to establish a viable bioeconomy. However, such …