Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Electronic cigarettes (e-cigarettes) are continuously increasing in popularity due to being
considered healthier compared with traditional cigarettes. Based on the European directive …

Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of
commercial importance for the world's wine-producing nations. It is an extremely flexible …

For the preparation of non-alcoholic fermented apple juice products with high antioxidant
activity, we evaluated the physicochemical indicators, functional components, aroma and …

Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting
volatile compounds from cabbage were optimized comprehensively for the first time. A total …

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

This study focused on the microbial communities found in JIUYAO, the fermentation starter
traditionally used in Shaoxing-jiu, and elucidated their relationship with the fermentation …

The volatile fraction of food, also called the food volatilome, is increasingly used to develop
new fingerprinting approaches. The characterization of the food volatilome is important to …

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 …

This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical
properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of …