The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extrac
Matlab script and raw data file for performing a principal component analysis (PCA) on acidogenic fermentation data reported in literature. This will perform a PCA on the fermentation data taken fr
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentati
