Exploring the impacts of postharvest processing on the aroma formation of coffee beans–A review
GV de Melo Pereira, DP de Carvalho Neto, AIM Júnior… - Food chemistry, 2019 - Elsevier
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 …
and evaluate sources of variation in the formation and development of coffee aroma through …
Microbial contribution to wine aroma and its intended use for wine quality improvement
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 …
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …
Wine flavor and aroma
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 …
large number of chemical compounds and sensory receptors. Compounds interact and …
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
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 …
course of winemaking. Yeasts are the main producers of β-glucosidase in winemaking …
Yeast modulation of wine flavor
JH Swiegers, IS Pretorius - Advances in applied microbiology, 2005 - Elsevier
Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …
Use of kombucha consortium to transform soy whey into a novel functional beverage
C Tu, S Tang, F Azi, W Hu, M Dong - Journal of Functional Foods, 2019 - Elsevier
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 …
discarded, leading to environmental pollution. This study investigated the feasibility of …
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha
T Tran, C Grandvalet, F Verdier, A Martin… - … Reviews in Food …, 2020 - Wiley Online Library
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 …
bacteria. Being originally homemade, it has become an industrially produced soft drink …
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
S Maicas, JJ Mateo - Applied microbiology and biotechnology, 2005 - Springer
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 …
reviewed. These compounds were mainly found linked to sugar moieties in grape juice and …
New trends in yeast selection for winemaking
JA Suárez-Lepe, A Morata - Trends in Food Science & Technology, 2012 - Elsevier
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 …
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …
Flavour-active wine yeasts
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 …
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …