Results 151 to 157 of about 9,699 (157)

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines

Journal of Food Composition and Analysis, 2022
Shiqi Li, Pengfei Bi, Nan Sun, Zhiyi Gao, Xiaowen Chen, Jing Guo   +5 more
openaire   +1 more source

Production and Quality Characteristics of Kiwi Wine from Jeju Island

Journal of Naturopathy
openaire   +1 more source

Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase

Journal of Food Composition and Analysis
Jun Li, Ning Zhao, Junnan Xu, Changhao Yu, Xinyuan Wei, Baowei Yang, Mingtao Fan   +6 more
openaire   +1 more source

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Molecules

exaly  

Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains

Journal of Food Science
Tong-Wei Guan
exaly  

High-Throughput Metabolomics Reveals Effect of Glutathione-Enriched Inactive Dry Yeast on Volatile and Non-Volatile Compounds of Kiwi Wine

Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Xiaole Jiang, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi   +10 more
openaire   +1 more source

Hs-Gc-Ims and Hs-Spme-Gc-Ms Analysis of Volatile Compounds in Kiwi Wine Fermented by Selenium-Enriched Saccharomyces Cerevisiae

Jingyimei Liang, Yifan Cheng, Zhen Tian, Jianbo Xiao, Yahong Yuan, Tianli Yue   +5 more
openaire   +1 more source