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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Modifying monolayer behaviour by incorporating subphase additives and improving Langmuir–Blodgett thin film deposition on optical fibres [PDF]
, 2014 Experiments showing the possibility of modifying the behaviour of calix[4]resorcinarene monolayers at the air–water interface and optimising the deposition of multilayer coatings onto optical fibres are presented.
Collins, Mike +6 more
core +1 more source
Review of catalytic systems and thermodynamics for the Guerbet condensation reaction and challenges for biomass valorization [PDF]
, 2015 The Guerbet condensation reaction is an alcohol coupling reaction that has been known for more than a century. Because of the increasing availability of bio-based alcohol feedstock, this reaction is of growing importance and interest in terms of value ...
Gabriels, D +4 more
core +2 more sources
Extraction of rhenium (VII) by tetraoctylammonium bromide mixed with low-melting thinners
Reviews in Analytical Chemistry, 2011 Regularities of extraction of rhenium (VII) melt tetraoctyl-ammonium bromide in a mixture of higher alcohols and paraffin were determined. Quantitative extraction of measurements obtained in the range of pH of the aqueous phase 1.5–2.0 was carried out ...
Troeglazova Anna V. +3 more
doaj +1 more source
Scientia Agricola, 1993 A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes ...
L.E. Gutierrez
doaj +1 more source
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source