Results 21 to 30 of about 26,153 (301)

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

Application Potential of Native Meyerozyma guilliermondii in Pilot Production of Dry Red Wine [PDF]

Shipin Kexue, 2023
The purpose of this study was to explore the application potential of Meyerozyma guilliermondii NM218 in dry red wine pilot production. Cabernet Sauvignon wines were made by sequential inoculation of NM218 and commercial Saccharomyces cerevisiae (FX10 ...
ZANG Wei, LIU Ye, LIU Yu, PENG Shuai, CHEN Xuelian, WANG Jing
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

Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation [PDF]

, 2023
Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further ...
Laura Mercado, Diego Lijavetzky, Maria Rojo, Mariana Combina, Rojo, Maria Cecilia, Lijavetzky, Diego Claudio, Vargas-Trinidad, Andrea Susana, Amparo Querol, Querol, Amparo, Andrea Vargas-Trinidad, González, Magalí Lucía Rosa, Magalí González, Vargas Trinidad, Andrea Susana, del-Real, Javier Alonso, Lerena, María Cecilia, Combina, Mariana, Mercado, Laura Analía, Javier Alonso-del-Real, González, Magalí Lucía, María Lerena, Alonso del Real, Javier   +20 more
core   +1 more source

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years [PDF]

Zhongguo niangzao
Using 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

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, Mariafe N. Calingacion, Joel Garcia   +2 more
doaj   +1 more source

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation [PDF]

Shipin Kexue, 2023
In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable ...
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
doaj   +1 more source

Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu [PDF]

Zhongguo niangzao
Using high-temperature Daqu of sauce-flavor (Jiangxiangxing) Baijiu with different period of storage as research object, the changes of physicochemical indicators and succession patterns of microorganisms during storage process of high-temperature Daqu ...
FENG Zhiwei, GUO Songbo, SUN Pengpeng, XIE Sankuan, ZHANG Jiaojiao, SHEN Shiming, LIU Haipo, WANG Min, HAN Xinglin, WANG Deliang
doaj   +1 more source

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]

, 2015
Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G., Oshoma, Cyprian E., Chris Powell, Du Chenyu, Louis, Edward, Chenyu Du, Oshoma Cyprian E., C. Powell (7643243), Cyprian E Oshoma, Greetham, Darren, C. Du (7643246), Darren Greetham, Trevor G Phister, Phister, Trevor, Edward John Louis (7604981), Phister Trevor G., Powell, Chris, Oshoma, Cyprian, Katherine A Smart, K. A. Smart (7630229), Louis, Edward J., T. G. Phister (7630223), Smart, Katherine A., Powell Chris, D. Greetham (7630211), Du, Chenyu, Smart, Katherine, Edward J Louis, Greetham Darren, Smart Katherine A., C. E. Oshoma (7643240), Louis Edward J.   +31 more
core   +1 more source

Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine [PDF]

Zhongguo niangzao
Using ‘Cabernet Sauvignon’ wine grapes as raw materials, commercial lactic acid bacteria (LA, OE) were inoculated in the pre-, mid- and post- alcoholic fermentation, their effects on the malolactic fermentation process were compared, and the effects of ...
ZHONG Dongli, ZHANG Xue, ZHU Jiaqi, SHU Chao, SU Li, ZHANG Junxiang
doaj   +1 more source