Consumers are increasingly showing a preference for foods whose nutritional and
therapeutic value has been enhanced. Probiotics are live microorganisms, and their …

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased
in recent years. Studies have reported differences in amino acids and ammonia, volatile …

Abstract Effect of yeast inoculation format (F), temperature (T), and “on lees” ageing time (t)
factors were evaluated on the composition of sparkling wines by a quantitative fingerprint …

Microorganisms can be used for enhancing flavors or metabolizing functional compounds.
The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus …

A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas
chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior …

Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and
desirable taste. However, traditional spontaneous fermentation often resulted in …

Immobilized yeast cells are used industrially in winemaking processes such as sparkling
wine and Sherry wine production. Here, a novel approach has been explored for the …

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the
chitosan-calcium alginate double layer microcapsules, for the production of Riesling …

Wine production is the result of the interaction between various strains and grapes, and its
good quality is also affected by many factors. Aureobasidium, Cladosporium, Candida …

Many modern alcoholic beverages are subjected to ageing processes during which
compounds extracted from wood contribute decisively to the overall beverage character …