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FERMENTATION OF TAGETES PATULA L. INFUSION BY NATIVE MICROORGANISMS [PDF]
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food IndustryThe fermentation of Tagetes patula L. flowers infusion by native microorganisms has been studied. The composition of marigold flower microorganisms, which includes yeasts, bacteria, and microscopic molds was determined.
LIUBOV Y. PALIANYTSIA +3 more
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Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]
, 2008 p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Dominique Salameh +9 more
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Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts
Acta Agriculturae Slovenica, 2016 This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and ...
Sanja Šućur +2 more
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OENO One, 2001 Brettanomyces, a contaminant yeast, is relatively common in wines and mainly in red wines during barrel aging. The results presented here relate to the effects of yeast lees autolysis on the growth of Brettanomyces. Experiments were realised in a culture
Michèle Guilloux-Benatier +4 more
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Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales [PDF]
Техника и технология пищевых производств, 2019 Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological ...
Ponomareva O. +2 more
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IVES Technical Reviews, 2022 Flow cytometry (FC) is a powerful technique for the detection, characterization and quantification of microbial populations in enology. Depending on the fluorescent markers and specific probes used, FC can provide information on the physiological state ...
Cédric Longin +3 more
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Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines
Molecules, 2021 Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines.
Antonio Morata +3 more
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Fermentation, 2021 Dairy manufacturing generates whey by-products, many of them considered waste; others, such as whey permeate, a powder high in lactose and minerals from deproteinated whey, have unrealized potential.
Justin Fisk Marcus +2 more
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Brazilian Archives of Biology and Technology, 1999 The alternative use of cocoa (Theobroma cacao) for wine production was tested. The pulp samples, obtained from Formosa farm, Itacaré, Brazil, were diluted, homogenized and inoculated on Sabouraud dextrose agar medium (SDA) and incubated at 28º C for 5-8 ...
Rita de Cássia Trindade +4 more
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Current Research in Food Science, 2023 Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown.
Na Li +6 more
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