Results 41 to 50 of about 326,825 (294)
Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years [PDF]
Zhongguo niangzaoUsing the sauce-flavor (Jiangxiangxing) Baijiu samples (Y5-Y17) aged for 5 to 17 years as the research object, the volatile flavor components and organic acid contents were detected using gas chromatography-flame ionization detector (GC-FID) and ion ...
LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin
doaj +1 more source
Influence of Highland Barley Varieties on the Nutritional and Sensory Quality of Highland Barley Wine [PDF]
Shipin Kexue, 2023 The physicochemical, nutritional, flavor and sensory properties of seven highland barley varieties endemic to Tibet and highland barley wine from each of these varieties were determined, and based on them the correlation between highland barley varieties
JIANG Xin, JIANG Wei, XIE Sankuan, XUE Jie, JIA Fuchen
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Alcoholic fermentation: beverages to biofuel [PDF]
FEMS Yeast Research, 2008 The history of yeast association with human society is synonymous with the production of alcoholic beverages such as wine and beer, and the scientific discovery by Louis Pasteur, some 150 years ago, that yeasts such as Saccharomyces cerevisiae metabolize sugars into ethanol. Today, the production of alcoholic beverages is a massive, globalized industry
Graham H. Fleet +2 more
openaire +4 more sources
Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu [PDF]
Zhongguo niangzaoBased on the traditional sensory evaluation, the effects of different temperature on sensory quality of sauce-flavor (Jiangxiangxing) Baijiu were studied by means of Check-All-That-Apply (CATA) and electroencephalogram (EEG) signal extraction and ...
SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin
doaj +1 more source
Beer2Vec : Extracting Flavors from Reviews for Thirst-Quenching Recommandations [PDF]
arXiv, 2022 This paper introduces the Beer2Vec model that allows the most popular alcoholic beverage in the world to be encoded into vectors enabling flavorful recommendations. We present our algorithm using a unique dataset focused on the analysis of craft beers. We thoroughly explain how we encode the flavors and how useful, from an empirical point of view, the ...
arxiv
THE STUDY OF PHTHALATES MIGRATION IN WINE PRODUCTS BY GC-MS METHOD [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2012 A number of studies have shown phthalates’ potential impact on human health due to their carcinogenic and endocrinedisrupting effects. More than 2000 analyses for determination of phthalates’ rests in alcoholic beverages were done in the laboratory of ...
Gh. Duca, R. Sturza, D. Lazakovich
doaj
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
FEMS Microbiology Reviews, 2018 Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during ...
Sylvester Holt +4 more
semanticscholar +1 more source
Recent advances in NMR-based metabolomics of alcoholic beverages
Food Chemistry: Molecular Sciences, 2021 Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants.
Maria Krizel Anne G. Tabago +2 more
doaj
Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments [PDF]
Albanese L, Ciriminna R, Meneguzzo F, Pagliaro M, Beer-brewing
powered by controlled hydrodynamic cavitation: Theory and real-scale
experiments, Journal of Cleaner Production (2016), doi:
10.1016/j.jclepro.2016.11.162, 2016 The basic beer-brewing industrial practices have barely changed over time. While well proven and stable, they have been refractory to substantial innovation. Technologies harnessing hydrodynamic cavitation have emerged since the 1990s' in different technical fields including the processing of liquid foods, bringing in advantages such as acceleration of
arxiv +1 more source