Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …

During the last couple of decades, the rapidly advancing field of nanotechnology has
produced a wide palette of nanomaterials, most of which are considered as “synthetic” and …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …

The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …

Abstract Background and Aims: Volatile varietal thiols are one class of yeast metabolite that
add aroma/flavour to Sauvignon Blanc, particularly to the Marlborough style from New …

Volatile organic chemicals (flavours, aromas) are the sensory principles of many consumer
products and govern their acceptance and market success. Flavours from microorganisms …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …