The combination of hydrophilic interaction chromatography (HILIC) and reversed-phase liquid chromatography (RP-LC) has proved effective in the LC × LC analysis of polyphenols due to the high degree of orthogonality associated with these separation modes for various classes of phenolic compounds....

In Brazil approximately 13 billion liters of beer were produced in 2016. The massive production of beer goes hand in hand with the generation of a huge amount of waste during the production process; a greater part of this waste is composed of about 2.6 million tons of Brewers' Spent Grains (BSG)...

Redox species in wine are altered by pH and some wines are easily degraded due to oxidation and sulfur dioxide (SO₂) reduction. There is a need for quick, easy, simple, and economical methodologies for pH and wine-oxidized products (acetaldehyde) analysis. This study aimed to measure pH and...

Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied...

Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were determined by HPLC-MS and HS/SPME-GC-MS....

The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry...

This study investigates the effect of standard laboratory production steps on the network properties of vital gluten. Gluten experiences high mechanical input during production from wheat dough and subsequent processing, which influences the network characteristics. The production of vital gluten...

The influence of raw wheat Qu (RWQ) on the flavor quality of Huangjiu was investigated in this study. When used as a single saccharification starter, RWQ showed poor fermentation performance during Huangjiu brewing. However, as a co-fermentation starter with cooked wheat Qu (CWQ), RWQ considerably...

Novel selenium (Se) access media such as wine is increasingly being improved to ease Se access and consumption. Thus, our work intended to enhance mulberry wine as a Se access medium by optimizing wine fermentation conditions using Box-Behnken design (BBD) and Response Surface Methodology (RSM)....

The bitterness perception of coffee is a key attribute that impacts consumer acceptance. Nontargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics analysis was applied to identify compounds that enhance the bitter perception of roasted coffee brew. Orthogonal partial least squares...