Results 41 to 50 of about 26,153 (301)

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, Elena Mudura, Călin Şibotean, Emil Comşa   +3 more
doaj   +1 more source

Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations

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, Jian Zhao, Yuheng Sun, Yu Zhao, Baoshan Zhang   +4 more
doaj   +1 more source

Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations [PDF]

, 2020
A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory ...
James Bruner, Bruner, James, Glen Fox, Fox, Glen   +3 more
core   +1 more source

Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation [PDF]

, 2014
Nitrogen is an important element for grapevine and winemaking which affects the development of the plant and yeast, and therefore it is important for wine quality.
Teresa Garde-Cerdán [0000-0002-2054-9071], Pilar Santamaría, Teresa Garde-Cerdán, Rosa López, Lucía González-Arenzana, Javier Portu, Javier Portu [0000-0002-2879-2690], Isabel López-Alfaro, Lucía González-Arenzana [0000-0001-5181-3173], Isabel López-Alfaro [0000-0002-6438-423X]   +9 more
core   +1 more source

Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science

Applied Food Research
The aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles.
Wanzhong Zhang, Xinglin Han, Deliang Wang, Wei Jiang, Ligang Hao, Yuqi Chen, Feng Zhou, Jianxiang Hu, Xinli Meng   +8 more
doaj   +1 more source

Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis

Acta Agronómica, 2016
The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols Nº 18.455 from Chile, testing the alcoholic grade and
Nelson Eduardo Loyola López, Viviana Urra Leiva, Carlos Acuña Carrasco   +2 more
doaj   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O., van Boekel, M.A.J.S.   +7 more
core   +1 more source

Sequential consumption of sauce- and elegant-flavor baijiu enhances post-drinking comfort: a randomized crossover study in Guangdong, China

Applied Food Research
Baijiu, a traditional Chinese distilled spirit, exhibits diverse flavor profiles that may influence post-drinking comfort. We tested whether consuming sauce‐flavor baijiu followed by elegant-flavor baijiu enhances physiological, cognitive, and emotional ...
Yu Fu, Jianan Liu, Guoliang He, Shaohui Fan, Deliang Wang, Cheng Wang   +5 more
doaj   +1 more source

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

, 2011
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core   +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