Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …

Production of fermented apple beverages is spread all around the world with specificities in
each country.'French ciders' refer to fermented apple juice mainly produced in the northwest …

Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …

Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …

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 …

The aim of this study was to assess differences between apple juices and fermented apple
beverages elaborated with fruits from different varieties and at different ripening stages in …

Prickly pear (Opuntia ficus-indica (L). Mill.) vinegar has been produced by submerged
culture using scale laboratory fermenters at three acetification temperatures (30° C, 37° C …

Table olive quality depends on a number of factors, including fruit characteristics, ripening
and processing technologies. Volatile and semi-volatile organic compounds, present both in …

The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …