Results 21 to 30 of about 19,483 (264)
CLIII.—The by-products of alcoholic fermentation [PDF]
J. Chem. Soc., Trans., 1910 n ...
Ashdown, Olive Eveline +1 more
openaire +2 more sources
Optimization of alcoholic fermentation technology for buckwheat vinegar by response surface methodology [PDF]
Zhongguo niangzaoIn order to improve the ethanol production during the alcoholic fermentation stage in the fermentation technology of buckwheat vinegar, with the ethanol content of fermentation mash as the response value, and the factors such as liquid-to-solid ratio ...
DU Jinhao, JI Bin, LIANG Yan, RUI Wenjun, WANG Zhiye
doaj +1 more source
Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation [PDF]
PeerJ, 2016 Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated ...
Kazutaka Sawada, Hiroshi Kitagaki
doaj +2 more sources
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
Romano, P., Fleet, G., Boekhout, T.
openaire +3 more sources
INFLUENCE OF DRY CONCENTRATION OF DRY SUBSTANCES ON FEATURES OF OSMOPHILIC ALCOHOLIC RACES OF YEAST
Harčova Nauka ì Tehnologìâ, 2021 The main factors influencing the cultivation environment on the growth and development of different races of alcoholic yeast have been studied. The following races were selected for studies of the influence of wort dry matter concentration on morpho ...
S. Kovalchuk, T. Mudrak
doaj +1 more source
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
Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
Foods, 2020 Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages ...
Eskindir Getachew Fentie +4 more
doaj +1 more source
The Brewing Process: Optimizing the Fermentation
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014 Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe ...
Teodora Coldea +3 more
doaj +1 more source
Foods, 2023 Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/
Qingyuan Ou +4 more
doaj +1 more source
The Alcoholic Ferment of Yeast-juice [PDF]
Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1906 Abstract 1. Effect of the addition of Boiled and Filtered Yeast-juice on the Fermentation of Glucose Produced by Yeast-juice. In the course of some experiments on the action of various proteids on the fermentative activity of yeast-juice, it was observed that the alcoholic fermentation of glucose by yeast-juice which has been boiled ...
Arthur Harden, William John Young
openaire +1 more source