Results 31 to 40 of about 247,903 (198)

Effect of Age of Agave tequilana Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level

Foods, 2021
Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial ...
Efraín Acosta-Salazar, Rocío Fonseca-Aguiñaga, Walter M. Warren-Vega, Ana I. Zárate-Guzmán, Marco A. Zárate-Navarro, Luis A. Romero-Cano, Armando Campos-Rodríguez   +6 more
doaj   +1 more source

Effect of Basic Sites over Zirconium-based Catalysts on the Catalytic Performance of Higher Alcohols Synthesis from Syngas

Taiyuan Ligong Daxue xuebao, 2023
Synthesis of higher alcohols from syngas involves two important issues in C1 chemistry, the retention and breaking of C—O bond, in which the basic sites has been shown to be beneficial to inhibiting hydrocarbon generation.
Ge ZHANG, Linshu LI, Wei HUANG
doaj   +1 more source

Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again

Fermentation
Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase ...
Chiara Nasuti, Lisa Solieri
doaj   +1 more source

Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae Efeito da deficiência de vitaminas e micronutrientes sobre a produção de álcoois superiores por Sacharomyces cerevisiae

Scientia Agricola, 1993
A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the ...
L.E. Gutierrez
doaj   +1 more source

Colombian fusel oil

Ingeniería e Investigación, 2016
By-products valorization in bio-fuels industry is an important issue for making the global process more efficient, more profitable and closer to the concept of biorefinery.
Natalia Montoya, Jairo Durán, Fernando Córdoba, Iván Darío Gil, Carlos Alexander Trujillo, Gerardo Rodríguez   +5 more
doaj   +1 more source

Endogenous CO₂ Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Microorganisms, 2023
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under ...
María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez   +5 more
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, Délia, Marie-Line, Estarron-Espinosa, Mirna, Strehaiano, Pierre   +3 more
core   +1 more source

Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider

Beverages
Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total ...
Ingunn Øvsthus, Mitja Martelanc, Alen Albreht, Tatjana Radovanović Vukajlović, Urban Česnik, Branka Mozetič Vodopivec   +5 more
doaj   +1 more source

The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations

Fermentation, 2017
Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour.
Graham G. Stewart
doaj   +1 more source

One-pot multi-reaction processes: synthesis of natural products and drug-like scaffolds [PDF]

, 2014
One-pot multi-reaction processes involving Overman rearrangements, metathesis cyclizations, and Diels–Alder reactions have been developed for the rapid and efficient synthesis of amino-substituted carbocyclic and heterocyclic compounds.
Calder, Ewen D.D., Grafton, Mark W., Sutherland, Andrew   +2 more
core   +1 more source