Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they
are extracted during the winemaking process. These substances have a potentially positive …

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from
Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC …

Foodborne diseases encompass a wide spectrum of illnesses and are an emerging public
health concern worldwide. The contamination of food with microorganisms may occur at any …

Wine production is the result of the interaction between various strains and grapes, and its
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …

Microbial starter cultures represent a fundamental level of innovation in the wine sector.
Selected yeast strains are routinely used to achieve the needed biomass preparation to …

Abstract Background Excess biogenic amines (BAs) bring off-odor to wine and are harmful
to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces …

The “Spiritu re fascitrari”(SRF) is a typical Sicilian distillate obtained from the by-products of
traditional process of honey production. Although some alcoholic fermentation of honey …

In this study, during winemaking, was evaluated the influence of cultivar on bioactive
compounds (organic acids, d-(+)-glucose, d-(−)-fructose, biogenic amines (BAs) …

The effect of four different winemaking processes on phenolic compounds, macro-and
microelements, and taste sensory attributes of Teran red wines was studied. The study …