Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative [PDF]
AgronomySearching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator.
Juan Manuel Pérez-González +5 more
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Fermentation, 2021 In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254.
Lu Wang +6 more
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Fermentation, 2021 Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles.
Irene De Guidi +3 more
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Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation
Fermentation, 2019 Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers.
Miquel Puxeu +3 more
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Spontaneous Attenuation of Alcoholic Fermentation via the Dysfunction of Cyc8p in Saccharomyces cerevisiae. [PDF]
Int J Mol Sci, 2023 A cell population characterized by the release of glucose repression and known as [GAR+] emerges spontaneously in the yeast Saccharomyces cerevisiae. This study revealed that the [GAR+] variants exhibit retarded alcoholic fermentation when glucose is the
Watanabe D +3 more
europepmc +2 more sources
Automated monitoring of alcoholic fermentation: trends and challenges. [PDF]
J Food Sci TechnolThe progress of fermentation, an important step in spirit production, needs to be monitored regularly to detect possible faults. Automated monitoring of fermentation, however, is often limited to only a few parameters of the mash such as, and mainly, its
Horváth T, Kun S, Sipos L, Pham DT.
europepmc +2 more sources
Advances in wine fermentation [PDF]
, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Maicas i Prieto, Sergi
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Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation [PDF]
, 2022 This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues.
Mojmir Baron +4 more
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Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.) [PDF]
Journal of Central European Agriculture, 2021 Malolactic fermentation (MLF) is a complex biochemical process playing an important role in the production of red wines. The main reasons for its implementation are the reduction of titratable acidity and the consequent increase of pH, microbiological ...
Tomislav Plavša +4 more
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Batch fermentation process: Modelling and direct sensitivity analysis [PDF]
, 2009 Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Sipos, Anca +11 more
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