Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Fermentation, 2022 A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes ...
Bozena Prusova +3 more
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Effect of added sulphur dioxide levels on the aroma characteristics of wines from Panciu wine region
Agricultural Science, 2022 In the wine-making process, the yeasts form over 20 higher alcohols that improve the sensation of pala-tine veil for the wine. The amount of higher alcohols is lower for white and rosé wines obtained from clarified musts fermented at moderate ...
Sorin MACOVICIUC +4 more
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Effect of alcoholic fermentation on the quality of grape brandies [PDF]
Acta Agriculturae Serbica, 2015 Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation ...
Vukosavljević Vera +3 more
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Scientific Aspects of Identification Criteria for Fruit Distillates [PDF]
Техника и технология пищевых производств, 2021 Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material.
Elena V. Dubinina +3 more
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Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies
Molecules, 2020 Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique.
Magdalena Januszek +3 more
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Trophic upgrading and mobilization of wax esters in microzooplankton [PDF]
, 2019 Heterotrophic protists play pivotal roles in aquatic ecosystems by transferring matter and energy, including lipids, from primary producers to higher trophic predators.
D\u27souza, Nigel +7 more
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Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
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Development and screening of selective catalysts for the synthesis of clean liquid fuels [PDF]
, 1994 This article is a compilation of the research carried out under EEC contract EN3V-0400-D at the Institut für Energieverfahrenstechnik in Jülich and at the Faculty of Chemical Technology and Materials Science, Delft, concerning the development and ...
Drecken, C.-B. von der +9 more
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Methanol and isopropanol embryo dosage response curves for wild-type and ethanol-sensitive zebrafish [PDF]
, 2016 It is well established that ethanol has an array of negative effects on developing embryos, from craniofacial abnormalities to cognitive deficits and behavioral disorders.
Anderson, Ashley
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Sugar Alcohols Have a Key Role in Pathogenesis of Chronic Liver Disease and Hepatocellular Carcinoma in Whole Blood and Liver Tissues. [PDF]
, 2020 The major risk factors for hepatocellular carcinoma (HCC) are hepatitis C and B viral infections that proceed to Chronic Liver Disease (CLD). Yet, the early diagnosis and treatment of HCC are challenging because the pathogenesis of HCC is not fully ...
El-Said, Hala +5 more
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