The amino acid content of fruit and fruit-derived foods is studied intensely because of the
contribution to nutritional value, aroma, taste and health-promoting effects and their possible …

The chemical profile of juices and ciders prepared with three varieties of dessert apples
(Gala, Lis Gala and Fuji Suprema) at three different ripening stages (unripe, ripe 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 …

In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols
and esters in cider were established by instrumental analysis. The amino acid profile was …

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by
Oenococcus oeni on antihypertensive and antioxidant activities in cider. The MLF was …

A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by
rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by …

This study aimed to examine the metabolic profiles of Saccharomyces cerevisiae yeasts
(WLS21 and Y41) in two phases of sparkling cider making (normal and pressure …

The fermentation of fruit produces significant changes in their nutritional composition. An
orange beverage has been obtained from the controlled alcoholic fermentation and thermal …

NMR based metabolic profiling was used to investigate metabolic changes in ciders
fermented by yeast species as valuable tool for the identification of metabolites responsible …