It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins,
and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the …

The assessment of wine traceability and authenticity is a critical issue that has gained a lot of
interest internationally. Specific quality control programs are mandatory in many countries …

Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …

Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …

The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among
esters were investigated in this study. 24 esters were identified by Gas chromatography …