Yeast biomass, a valuable byproduct of various industrial processes, can help in minimizing
the environmental impact of industries by reducing the use of non-renewable resources and …

Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic
content, origin, fermentation process, additives, and contaminants. The complex composition …

Poly-and perfluoroalkyl substances (PFASs) are becoming common pollutants in natural
environment, while the toxic effects and defense mechanisms in agricultural plants are …

The chemical composition and functionality of molecular fractions associated with dry white
wines oxidative stability remain poorly understood. In the present study, DPPH assay …

Sulfur dioxide is the most used additive today for preventing browning in grape musts and
wines. However, since wine consumers are increasingly interested in healthier wines, the …

Wine flavor and quality are determined by the assessment of multiple sensory stimuli,
including aroma, taste, and mouthfeel. It is therefore important to consider the contribution of …

The reduction of chemical inputs in wine has become one of the main challenges of the wine
industry. One of the alternatives to sulfites developed is bioprotection, which consists in …

In recent years, potential probiotic strains have been increasingly applied to food to promote
consumer health or improve the nutrition of products. In current study, a potential probiotic …

Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a
challenge. This study evaluated the antioxidant activities of soluble extracts from seven …

The DPPH (2, 2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly
used to determine the antioxidant capacity of many food matrices and beverages. In contrast …