Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae

Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae

Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines

Evaluation of extraction technologies and optimization of microwave and ultrasonic assisted consecutive extraction of phenolic antioxidants from winery byproducts

Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae