Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

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

(2021) Rocío Gutiérrez-Escobar et al.   MOLECULES

Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

(2020) Jian Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield

(2020) Alfredo Aires et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion

(2020) Ghada Khiralla et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

(2020) Mylene Ross Arcena et al.   Foods

Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

(2020) R. Cozzolino et al.   FOOD CHEMISTRY

A Comparative Study of PLSR and SVM-R with Various Preprocessing Techniques for the Quantitative Determination of Soluble Solids Content of Hardy Kiwi Fruit by a Portable Vis/NIR Spectrometer

(2020) Shagor Sarkar et al.   Foods

Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

(2020) Shaoyang Wang et al.   FOOD HYDROCOLLOIDS

Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments

(2020) Junfu Ji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

(2019) Loredana Liguori et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider

(2019) Jianping Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

(2019) Jianping Wei et al.   FOOD CHEMISTRY

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

(2019) Rafael Martínez-García et al.   FOOD CHEMISTRY

Flavor profiling of apple ciders from the UK and Scandinavian region

(2018) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit

(2018) Yutang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Osmoadaptation of wine yeast (Saccharomyces cerevisiae ) during Icewine fermentation leads to high levels of acetic acid

(2018) C. Heit et al.   JOURNAL OF APPLIED MICROBIOLOGY

Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts

(2018) Y. Paola Maturano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

(2018) Chen Chen et al.   Food Bioscience

Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with Actinidia deliciosa “Xuxiang” and A. chinensis “Hort16A”

(2018) Qi Yiman et al.   JOURNAL OF AOAC INTERNATIONAL

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber-Optic FT-NIR Spectrometry and PLS Regression

(2017) Bingqian Wang et al.   JOURNAL OF FOOD SCIENCE

Optimization of polyphenol removal from kiwifruit juice using a macroporous resin

(2016) Zhenpeng Gao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

(2015) A. Contreras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

(2014) Mengqi Ye et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Evolution of polyphenols and organic acids during the fermentation of apple cider

(2014) Mengqi Ye et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine

(2014) Maria J. Ruiz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

(2013) Cíntia Maia Braga et al.   FOOD CHEMISTRY

Aromatic Characterization of Pot Distilled Kiwi Spirits

(2012) Cristina López-Vázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

(2011) Pin-Rou Lee et al.   FOOD RESEARCH INTERNATIONAL

EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE

(2010) NESLIHAN ALPER et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

(2008) Hong Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

(2008) S. Kallithraka et al.   FOOD CHEMISTRY

Binary ionic liquid mixtures as gas chromatography stationary phases for improving the separation selectivity of alcohols and aromatic compounds

(2008) Quinner Q. Baltazar et al.   JOURNAL OF CHROMATOGRAPHY A