专题：Fermentation and Sensory Analysis

This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.
最新文献
Climate change impacts and adaptations of wine production

review Full Text OpenAlex

An Optimization of the Extraction of Phenolic Compounds from Grape Marc: A Comparison between Conventional and Ultrasound-Assisted Methods

article Full Text OpenAlex

Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

article Full Text OpenAlex

Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

article Full Text OpenAlex

Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars (Malus domestica): A Chemometric Approach

article Full Text OpenAlex

Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

article Full Text OpenAlex

Environmental sustainability in the wine industry, a literature review

review Full Text OpenAlex

Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce

article Full Text OpenAlex

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

review Full Text OpenAlex

Recent advances in microbial high-value utilization of brewer’s spent grain

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近5年高被引文献
Anthocyanins: Factors Affecting Their Stability and Degradation

review Full Text OpenAlex 643 FWCI42.34927938

Handbook of Enology

book Full Text OpenAlex 542 FWCI20.03948623

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

review Full Text OpenAlex 438 FWCI53.26270081

Fenaroli’s Handbook of Flavor Ingredients

book Full Text OpenAlex 376 FWCI43.94624172

Bonding wood with uncondensed lignins as adhesives

article Full Text OpenAlex 361 FWCI57.35497595

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

review Full Text OpenAlex 315 FWCI39.44711971

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

article Full Text OpenAlex 288 FWCI39.81068764

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

article Full Text OpenAlex 287 FWCI34.50745866

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

review Full Text OpenAlex 261 FWCI54.09850771

Available technologies on improving the stability of polyphenols in food processing

article Full Text OpenAlex 251 FWCI17.24532511