Results 1 to 10 of about 19,325 (116)

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits [PDF]

Foods, 2023
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić, Nermina Spaho   +5 more
doaj   +2 more sources

Impact of Condensed Tannin and Sulfur Dioxide Addition on Acetaldehyde Accumulation and Anthocyanin Profile of Vitis vinifera L. Cv. Cabernet Sauvignon Wines During Alcoholic Fermentation [PDF]

Molecules
Acetaldehyde is a key carbonyl by-product during red wine alcoholic fermentation; it is reactive and takes part in certain reactions involving anthocyanin.
Qinglong Wang, Xiaoqian Cui, Jiaqi Wang, Heqiang Chang, Junzhe Wang, Ang Zhang, Yang Zhou, Zhiyong Xu, Lingmin Dai, Guomin Han   +9 more
doaj   +2 more sources

Influence of Vineyard Location, Cluster Thinning and Spontaneous Alcoholic Fermentation on Wine Composition [PDF]

Foods
The influence of the vineyard location, the yield per vine and the type of alcoholic fermentation on the composition of Merlot wine from two consecutive vintages was investigated in a simultaneous experiment.
Franc Čuš, Anastazija Jež Krebelj, Mateja Potisek   +2 more
doaj   +2 more sources

Indigenous Knowledge, Processing Method, and Future Potential of Areke and Tella: Traditional Fermented Beverages in Ethiopia [PDF]

International Journal of Microbiology
In Ethiopia, there are many forms of art in the area of local alcoholic fermentation. Beverages made locally using indigenous knowledge are known as traditional fermented alcoholic beverages.
Mulugeta Fentahun Nega
doaj   +2 more sources

A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method

Fermentation, 2023
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew.
Hairong Sun, Yanqing Zhang, Jianqin Hao, Deliang Wang, Tao Li, Minghao Wang, Qi Guo   +6 more
doaj   +1 more source

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Fermentation, 2022
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of ...
Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han   +10 more
doaj   +1 more source

Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples

Fermentation, 2023
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was
Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, Alessandro Nogueira   +7 more
doaj   +1 more source

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Foods, 2022
The fruit and leaves of mulberry (Morus alba L.) contain a variety of health-beneficial components. At present, although both alcoholic and non-alcoholic mulberry beverages are commercially available, studies on fermented alcoholic beverages mixed with ...
Tengqi Gao, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, Yang Tao   +8 more
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
doaj   +1 more source

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

Foods, 2021
Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However,
Ángel Urbina, Fernando Calderón, Santiago Benito   +2 more
doaj   +1 more source