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Research article

First published 2022-12

Evaluation of antioxidant,organic acid,and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries

Hyung Min Bae, Mesfin Haile, Won Hee Kang

Food Science and Technology International

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Research article

First published 1986-07

Effect of Temperature on the Uptake of 35S(-II) by Wine Yeasts

Charmian J. O'Connor, Ragina M.D. Singh, Peter Walde [...]

Journal of Bioactive and Compatible Polymers

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Other

First published 1986-04

The Effect of pH on the Uptake of 35S(-II) by Wine Yeasts

Charmian J. O'Connor, Ragina M.D. Singh, Peter Walde [...]

Journal of Bioactive and Compatible Polymers

Free access

Research article

First published 2008-4

Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

Francisco M. Carrau, Eduardo Boido, Eduardo Dellacassa

Natural Product Communications

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Research article

First published 2013-4

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics

Pilar Blanco, José Manuel Mirás-Avalos, Vanessa Suárez [...]

Food Science and Technology International

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Research article

First published 2020-9

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

María Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa [...]

Food Science and Technology International

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Research article

First published 2015-4

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez-Martín [...]

Food Science and Technology International

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Research article

First published 2014-9

Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate ( Punica granatum L.) extract

Maria Amparo Tárrega, Paula Varela, Emilie Fromentin [...]

Food Science and Technology International

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Research article

First published 1996-4

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy, M.C. Polo

Food Science and Technology International

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Research article

First published 2025-12

Development of a defined mixed starter culture for the improvement of Tej,Ethiopian honey wine

Blen Girma, Asnake Desalegn, Dagim Jirata Birri [...]

Food Science and Technology International

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