Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

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 …

This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

Abstract One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui
province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor …

Sample preparation is an essential step in analysis, greatly influencing the reliability and
accuracy of resulted the time and cost of analysis. Solid‐Phase Microextraction (SPME) is a …

The assessment of wine traceability and authenticity is a critical issue that has gained a lot of
interest internationally. Specific quality control programs are mandatory in many countries …

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …