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References from Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects. Local targets link to admitted publications; unresolved targets remain external evidence.
Exploring non-Saccharomyces yeasts to improve phenolic bioaccessibility and aroma complexity in cashew wine[J]
2026 · External reference
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine[J]
2024 · External reference
Fermentative processing of unexploited fruit, karonda (Carissa carandus L.) into alcoholic beverages[J]
10.1016/j.sajb.2023.04.052 · 2023 · External reference
Unresolved reference
2025 · External reference
Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media[J]
2023 · External reference
Exploring the rich heritage and health benefits of diverse fruit wines and their production[J]
10.1007/s13197-025-06273-4 · 2025 · External reference
Influence of fermentation temperature and Metschnikowia pulcherrima/Saccharomyces cerevisiae multi-starter ccultures on the volatile compounds of Lugana wine[J]
10.3390/foods14203538 · 2025 · External reference
Study on the synthesis metabolism of anthocyanins of Hongguo No. 2 mulberry fruit and wine at different ripeness stages[J]. Food
2025 · External reference
Diagnosis and rectification of stuck and sluggish fermentations[J]
10.5344/ajev.2000.51.2.168 · 2000 · External reference
Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning[J]
2025 · External reference
Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must[J]
2023 · External reference
Apple mycotoxins: From orchard to processed apple puree[J]
10.1016/j.funbio.2024.07.001 · 2024 · External reference
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum L.) wines obtained by different cultivar × yeast combinations[J]
10.3390/foods10081913 · 2021 · External reference
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine[J]
2024 · External reference
Research progress of tartaric acid stabilization on wine characteristics[J]
2024 · External reference
Further studies on the mechanism of interaction of polyphenols, oxygen, and sulfite in wine[J]
10.5344/ajev.2010.61.2.166 · 2010 · External reference
Physicochemical, antioxidant and sensory properties of peach wine made from redhaven cultivar[J]
10.1021/jf3043727 · 2013 · External reference
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation[J]
2022 · External reference
Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation[J]
10.1016/j.lwt.2023.115705 · 2024 · External reference
Fruit spirit production from coffee cherries–process analysis and sensory evaluation[J]
10.3390/beverages6030057 · 2020 · External reference
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives[J]
2024 · External reference
Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties[J]
2024 · External reference
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials[J]
10.1007/s00217-022-03982-4 · 2022 · External reference
Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520[J]
2025 · External reference
Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines[J]
2020 · External reference
Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds[J]
2025 · External reference
Advances in the quality improvement of fruit wines: A review[J]
10.3390/horticulturae10010093 · 2024 · External reference
Biogenic amines degradation ability of Saccharomyces cerevisiae I45 and Pichia sp. NW5 & LB60 and their application in beer fermentation[J]
2025 · External reference
Influence of polysaccharides on wine protein aggregation[J]
10.1016/j.foodchem.2015.12.088 · 2016 · External reference
Changes in physicochemical properties and antioxidant activities of persimmon wine during fermentation[J]
10.3390/foods14162763 · 2025 · External reference
Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine[J]
10.1016/j.foodchem.2010.04.040 · 2010 · External reference
Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans[J]
10.3390/microorganisms8030315 · 2020 · External reference
Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii[J]
2020 · External reference
Citrinin mycotoxin contamination in food and feed: impact on agriculture, human health, and detection and management strategies[J]
2022 · External reference
Role of mango in the production of wine: A review[J]
10.22452/mjs.vol44no1.11 · 2025 · External reference
Impact of the ripening stage of wax apples on chemical profiles of juice and cider[J]
10.1021/acsomega.8b00680 · 2018 · External reference
Study on the changes during the fermentation of the wine prepared from palm (Phoenix sylvestris) sap[J]
2024 · External reference
Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose[J]
2011 · External reference
Prevention of tartrate crystallization in wine by hydrocolloids: the mechanism studied by dynamic light scattering[J]
10.1021/acs.jafc.7b01854 · 2017 · External reference
Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251[J]
10.1016/j.foodres.2010.12.026 · 2011 · External reference
Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine[J]
2024 · External reference
Antifungal effect and control of Alternaria fruit rot in blueberry through ε-polylysine hydrochloride[J]
2025 · External reference
Evaluation of bioactive compounds and bioactivities in plum (Prunus salicina Lindl.) wine[J]. Frontiers
2021 · External reference
Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine [J]
2025 · External reference
Research progress on artificial aging techniques for fruit wine[J]
10.48130/fia-0025-0031 · 2025 · External reference
Sensory and chemical characterizations of aroma during the loquat wine fermentation[J]. Food
2024 · External reference
Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine[J]
10.1016/j.procbio.2020.09.023 · 2021 · External reference
Evaluation of the biogenic amine composition of commercial mulberry fruit wines and improving its safety and quality by selected strain[J]
2024 · External reference
Comprehensive analysis of physicochemical properties and volatile compounds in different strawberry wines under various pre-treatments. [J]
10.3390/molecules29092045 · 2024 · External reference
The quality change of fig wine fermented by RV171 yeast during the six-month aging process[J]
2022 · External reference
Isolation and screening of efficient native yeast isolates for banana wine production[J]
10.22271/27893065.2025.v5.i1b.127 · 2025 · External reference
Nutritional, and therapeutic values of fruit and berry wines
2017 · External reference
Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization[J]
10.1016/j.foodchem.2012.05.042 · 2012 · External reference
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in merlot wines[J]
2021 · External reference
Effect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit[J]
10.1002/jsfa.11071 · 2021 · External reference
Contamination, detection and control of mycotoxins in fruits and vegetables[J]
10.3390/toxins14050309 · 2022 · External reference
Mycotoxin dietary exposure assessment through fruit juices consumption in children and adult population[J]
10.3390/toxins11120684 · 2019 · External reference
Fate of free and modified Alternaria mycotoxins during the production of apple concentrates[J]
2020 · External reference
Insights into Alternaria in apple fruit causing mouldy core, external infection and mycotoxin production under retail and storage conditions[J]
2025 · External reference
Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae[J]
2025 · External reference
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach[J]
2025 · External reference
Phenolic profile, antioxidant activity, chemical composition, and elements of merlot wine stored in toasted oak barrels
10.3390/foods13244100 · 2024 · External reference
Investigation of dynamic changes in quality of small white apricot wine during fermentation[J]
2023 · External reference
Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)[J]
2021 · External reference
Treatment of fruit juices with β-glucosidase for release of aroma precursors[J]
2025 · External reference
Understanding the contribution of co-fermenting non-Saccharomyces and Saccharomyces yeasts to aroma precursor degradation and formation of sensory profiles in wine using a model system[J]
10.3390/fermentation9110931 · 2023 · External reference
Effects of orange winemaking variables on antioxidant activity and bioactive compounds[J]
10.1590/1678-457x.6571 · 2015 · External reference
Mycotoxins and secondary metabolites from fruit postharvest pathogenic Penicillium species[J]
2025 · External reference
Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine[J]
2022 · External reference
Formation of protein−polyphenol haze in beverages[J]
10.1021/jf950716r · 1996 · External reference
Cold-driven strategies as pre-fermentative techniques on winemaking: A review[J]
10.1016/j.foodchem.2024.141504 · 2024 · External reference
Evaluation of cellulase, pectinase, and hemicellulase effectiveness in extraction of phenolic compounds from grape Pomace[J]
2024 · External reference
Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit[J]
2024 · External reference
Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine[J]
10.1111/ajgw.12475 · 2021 · External reference
Chemical and sensory profiles of Sauvignon Blanc wine following protein stabilization using a combined ultrafiltration/heat/protease treatment[J]. Frontiers
2022 · External reference
Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment[J]
2024 · External reference
Dietary exposure to aflatoxin B1, aflatoxin G1, ochratoxin A, and patulin through fruit juice consumption: A probabilistic assessment of health risk[J]
2025 · External reference
Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation[J]
2025 · External reference
Precipitation of tannin–anthocyanin derivatives in wine is influenced by acetaldehyde concentration and tannin molecular mass with implications for the development of nonbleachable pigments
10.1021/acs.jafc.1c00396 · 2021 · External reference
Hyperosmotic stress represses the transcription of HXT2 and HXT4 genes in Saccharomyces cerevisiae[J]
10.1007/bf02903707 · 1999 · External reference
Wine protein haze: mechanisms of formation and advances in prevention[J]
10.1021/acs.jafc.5b00047 · 2015 · External reference
Exploring the impact of temperature and fermentation time on the evolution of bioactive compounds, antioxidant activity, and color evolution in blueberry Wines[J]
10.1021/acsfoodscitech.4c00271 · 2024 · External reference
The mycotoxin patulin: An updated short review on occurrence, toxicity and analytical challenges[J]
10.1016/j.fct.2019.04.048 · 2019 · External reference
Unresolved reference
2022 · External reference
The antioxidant capacity and flavor diversity of strawberry wine are improved through fermentation with the indigenous non-Saccharomyces yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa[J]
2025 · External reference
Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine[J]
2024 · External reference
Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage[J]
10.1016/j.foodchem.2022.135284 · 2023 · External reference
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures[J]
2026 · External reference
Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses[J]
10.5344/ajev.2006.57.3.306 · 2006 · External reference
Comprehensive evaluation of twelve kiwifruit (Actinidia) varieties on the winemaking adaptability based on multicriteria decision-making method[J]
2025 · External reference
Structure and main polyphenols in the haze of blackberry wine[J]
2021 · External reference
Effect of metal ions on haze formation in blackberry wine[J]
2024 · External reference
Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses[J]. Applied
2025 · External reference
Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect[J]
2021 · External reference
The Saccharomyces cerevisiae through increasing the expression of membrane transporter to produce more GSH inhibit the browning of pear wine[J]. Food
2024 · External reference
Effect of deacidification treatment on the flavor quality of Zaosu pear–Kiwifruit wine[J]
10.3390/foods11142007 · 2022 · External reference
Gene expression and enzyme kinetics of polyphenol oxidases in strawberry and their possible involvement in enzymatic browning reactions in strawberry nectar[J]
10.3390/foods14122064 · 2025 · External reference
The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple[J]
2024 · External reference
Research progress on the fermentation characterization of non-Saccharomyces yeasts in fruit wines: a review[J]
2025 · External reference
Characterization of physicochemical, phenolic, and volatile profiles of peach wine fermented by different Saccharomyces and Non-Saccharomyces yeast strains[J]
10.3390/foods15010056 · 2025 · External reference
Evaluation of SO2, glutathione, and glutathione-rich inactive dry yeast as antioxidants on the fermentation properties of Roxburgh rose wine[J]
2024 · External reference
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit[J]
10.1002/fsn3.2361 · 2021 · External reference
Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
10.1016/j.foodchem.2023.136420 · 2023 · External reference
Effect of protease combined with heat treatment on the stability of proteins in liqueur wine[J]
2024 · External reference
Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment[J]. Food
2025 · External reference