Winemaking: Advanced Technology and Flavor Research

Foods. 2024 Jun 19;13(12):1937. doi: 10.3390/foods13121937.

Authors

Fernanda Cosme^{1

2}, Fernando M Nunes^{2

3}, Luís Filipe-Ribeiro²

Affiliations

¹ Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
² Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
³ Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Abstract

Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...].

Publication types

Editorial

Grants and funding

The authors acknowledge the Fundação para a Ciência e Tecnologia (FCT) for funding CQ-VR Chemical Research Centre-Vila Real (UIDB/00616/2020 and UIDP/00616/2020, https://doi.org/10.54499/UIDP/00616/2020 and https://doi.org/10.54499/UIDB/00616/2020).