Results 11 to 20 of about 1,665 (218)

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

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

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   +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

Alcoholic fermentation by ‘non‐fermentative’ yeasts

Yeast, 1986
AbstractAll type strains of ‘non‐fermentative’ yeasts, available in the culture collection of the Centraalbureau voor Schimmelcultures, were reinvestigated for their capacity to ferment glucose in the classical Durham tube test. Although visible gas production was absent, nearly all strains produced significant amounts of ethanol under the test ...
Van Dijken, J.P. (author), Van den Bosch, E. (author), Hermans, J.J. (author), Rodrigues de Miranda, L. (author), Scheffers, W.A. (author)   +4 more
openaire   +4 more sources

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, Ana-Marija Jagatić Korenika, Igor Lukić, Marijan Bubola, Ana Jeromel   +4 more
doaj   +1 more source

Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions [PDF]

Zhongguo niangzao
The sensory characteristics and contents of key flavor compounds in sauce-flavor (Jiangxiangxing) Baijiu from different regions were investigated by sensory evaluation and gas chromatography (GC), and the differences and correlations between sensory ...
XU Zhongping, LIANG Mingfeng, ZHANG Jiaojiao, LEI Xianzhong, SHEN Shiming, ZHANG Mingsong, SUN Zhiwei, LIU Haipo, ZHANG Cuiying, HAN Xinglin
doaj   +1 more source