Results 41 to 50 of about 110,929 (290)
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
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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 +6 more
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Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again
FermentationYeast 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
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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
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, 2022 Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice ...
Jiadai Tang (9321929) +5 more
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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 +5 more
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, 2022 Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice ...
Jiadai Tang (9321929) +5 more
core +1 more source
Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider
BeveragesOur 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 +5 more
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik Zaštite Bilja, 2021 Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in ...
Jasna Mrvčić +13 more
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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
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