The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …

Problematic fermentations are common in the wine industry. Assimilable nitrogen deficiency
is the most prevalent cause of sluggish fermentations and can reduce fermentation rates …

The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel
de Alejandría and Moscatel rosada, was monitored over two seasons. Fully exposed and …

Tannin content and composition are critical quality components of red wines. No spectroscopic
method assessing these phenols in wine has been described so far. We report here a …

The effects of temperature (50–200 C) and contact time (5–30 min) on the pressurized hot
water extraction of deodorized thyme were explored for antioxidant activity, polyphenol profiles…

Our results show that all of the brown rot fungi tested produce oxalic acid in liquid as well as
in semisolid cultures. Gloeophyllum trabeum, which accumulates the lowest amount of …

Grape pomace was extracted with pressurized hot water at laboratory scale before and after
fermentation to explore the effects of fermentation and extraction temperature (50–200 C) …

This paper describes the development of a noninvasive instrument that is designed to
measure three parameters of ripeness in wine grapes, ie, sugar (Brix), pH, and anthocyanin …

The kinetics of cotton cellulose depolymerization by the brown rot fungus Postia placenta
and the white rot fungus Phanerochaete chrysosporium were investigated with solid-state …

The specific impact of the yeast strain on the wine flavour and aroma has not been well
characterised yet because this effect is usually combined with other variables during the …