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<p> There is an increasing demand by consumers for low-alcohol beverages with enhanced flavors and potential health benefits. This study evaluated the effects of cultivars and fermentation with Saccharomyces cerevisiae or Torulaspora delbrueckii on the chemical composition, <a href="https://www.sciencedirect.com/topics/food-science/antioxidant-capacity" title="Learn more about antioxidant capacity from ScienceDirect's AI-generated Topic Pages">antioxidant capacity</a> and <a href="https://www.sciencedirect.com/topics/food-science/sensory-properties" title="Learn more about sensory properties from ScienceDirect's AI-generated Topic Pages">sensory properties</a> of low-alcohol strawberry beverages. Compared to juice, fermentation increased the contents of ethyl esters but reduced the contents of anthocyanins (~60%) and organic acids (~50%). The cultivar was the most important factor affecting the physicochemical characteristics and antioxidant capacity of <a href="https://www.sciencedirect.com/topics/food-science/fermented-beverage" title="Learn more about fermented beverages from ScienceDirect's AI-generated Topic Pages">fermented beverages</a>. Among the cultivars, the beverages from the ‘Honeoye’ presented the highest sourness, opacity, redness and color density, total anthocyanins and phenolics, and antioxidant capacity but the lowest pungent aroma and ethanol content. Without added sugar, there was no significant difference in ethanol content between fermented beverages produced by S. cerevisiae and T. delbrueckii. Compared to S. cerevisiae, fermentation involving T. delbrueckii resulted in higher contents of anthocyanins and enhanced the color and flavor of the beverages. The results indicated that strawberry cultivars should be considered to produce fermented beverages with consistent physicochemical and sensory properties, and T. delbrueckii can be an alternative yeast for producing low-alcohol beverages from strawberries. <br></p>...

Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with <i>Saccharomyces cerevisiae</i> and <i>Schizosaccharomyces pombe</i> yeasts using eleven different ...

<p>The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non-Saccharomyces ...