The aim of this review is to describe the volatile aroma compounds of green coffee beans
and evaluate sources of variation in the formation and development of coffee aroma through …

Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the
course of winemaking. Yeasts are the main producers of β-glucosidase in winemaking …

Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

Soy whey is a liquid by-product from tofu and soy protein manufacturing, and is usually
discarded, leading to environmental pollution. This study investigated the feasibility of …

Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid
bacteria. Being originally homemade, it has become an industrially produced soft drink …

The importance of monoterpenes on varietal flavour of must and other fruit juices has been
reviewed. These compounds were mainly found linked to sugar moieties in grape juice and …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …