Understanding the characteristics of yeast spoilage, as well as the available control
technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii …

The fruit processing industry is one of the major businesses in the world. While basic
principles of fruit processing have shown only minor changes over the last few years, major …

Understanding the biochemistry of food is basic to all other research and development in the
fields of food science, technology, and nutrition, and the past decade has seen accelerated …

Abstract Background and Aims Precipitation of unstable proteins present in white wine after
bottling can cause cloudiness, which is generally considered commercially unacceptable …

Enzymatic browning of fruits and vegetables has not ceased to be a problem for processors,
although the underlying basic reactions have been known for a long time. One of the …

While sulfites help limit growth of the spoilage yeast, Brettanomyces, SO2 has been reported
to decrease cell size, thereby potentially decreasing the porosities of filtration membranes …

The peptides remaining after phenol removal from a co-product of the alfalfa industry have
various applications: in the food industry (as an additive), in therapeutic nutrition (high-value …

The aim of this paper is to compare the hazards to human health and the environment from
six wines which have been produced by different viticulture and winemaking practice …

Ultrafiltration (UF) was performed on six white and rosé wines, at commercial scale (5400–
71,000 L), to remove phenolic compounds associated with astringency. Dynamic UF …

Cross-flow filtration is an increasingly common postfermentation process in the wine
industry. Our hypothesis was that cross-flow filtration would not have a significant impact on …