The numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains
is becoming an effective way to achieve wine products with distinctive aromas. The purpose …

In this work the effect of the addition of different quantities of amino acids to a nitrogen-
deficient must on the formation of volatile compounds during the wine alcoholic fermentation …

The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu,
cupuassu and jaboticaba and characterize them using gas chromatography–mass …

Twenty-five volatile compounds of 71 white, 53 rose and 70 red commercial young wines,
representative for the young wines commercialized under the Denomination of Origin …

The effects of adding selected amino acids (phenylalanine, alanine, aspartic acid and
threonine) to grape juice on the generation of aroma compounds and on amino acid uptake …

Consumer acceptance testing has been only recently applied in wine research, to assess
wine sensory attributes that affect hedonic liking. The aim of this study was to investigate the …

Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …

Variations in ethanol, volatile acidity, and aromatic compounds produced by different
Saccharomyces cerevisiae strains were studied in controlled synthetic medium (CSM) …