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Evaluation of non‐Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages.

• Authors : Gutiérrez, Alicia¹; Boekhout, Teun^2,3; Gojkovic, Zoran¹

Subjects: *FERMENTATION; *YEAST; *BREWING

• Source: Journal of the Institute of Brewing. Oct2018, Vol. 124 Issue 4, p389-402. 14p.

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Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine.

• Authors : Sun, Shu Yang¹ ; Zhang, Qin Fang²; Liu, Wen Li¹

Subjects: *RED wines; *VOLATILE organic compounds; *PHENOLS

• Source: Journal of the Institute of Brewing. Oct2018, Vol. 124 Issue 4, p477-484. 8p.

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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario.

• Authors : Piergiovanni, Maurizio; Termopoli, Veronica

Subjects: DERIVATIZATION; ANALYTICAL chemistry; WINESVOICE of America (Organization)

• Source: Chemistry (2624-8549); Dec2022, Vol. 4 Issue 4, p1679-1695, 17p

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Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.

• Authors : Cordente, Antonio G.¹ (AUTHOR) ; Espinase Nandorfy, Damian¹ (AUTHOR); Solomon, Mark¹ (AUTHOR)

Subjects: *WINE flavor & odor; *CHARDONNAY; *FERMENTED beverages

• Source: Molecules. Aug2021, Vol. 26 Issue 16, p4979-4979. 1p.

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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

• Authors : Arron Wilson; Joel B. Johnson; Ryan Batley

Subjects: volatile organic compounds (VOCs); aroma; cideragris

• Source: Beverages; Volume 7; Issue 2; Pages: 28

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Authentication using volatile composition : a proof-of-concept study on the volatile profiles of fourteen queensland ciders

• Authors : Wilson, Arron; Johnson, Joel; Batley, Ryan

Subjects: 0706 Horticultural Production; 0908 Food Sciences; Acids

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Authentication using volatile composition: A proof-of-concept study on the volatile profiles of fourteen Queensland ciders

• Authors : Arron J Wilson; Joel Johnson; Ryan Batley

Subjects: Beverage chemistry and beverage sensory science; Quality assurance; chemometrics

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Flavour-active wine yeasts.

• Authors : Cordente, Antonio¹; Curtin, Christopher¹; Varela, Cristian¹

Subjects: *YEAST; *BEER; *WINES

• Source: Applied Microbiology & Biotechnology. Nov2012, Vol. 96 Issue 3, p601-618. 18p.

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Modulation of volatile sulfur compounds by wine yeast.

• Authors : Swiegers, J. H.¹; Pretorius, I. S.¹

Subjects: *SULFUR; *HYDROGEN; *WINES

• Source: Applied Microbiology & Biotechnology. Apr2007, Vol. 74 Issue 5, p954-960. 7p. 2 Diagrams.

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Flavour-active wine yeasts

• Authors : Antonio G. Cordente; Isak S. Pretorius; Chris Curtin ...

Subjects: fermented beverages; Saccharomyces cerevisiae; Flavour

• Source: Applied Microbiology and Biotechnology

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