Results 131 to 140 of about 11,725 (203)

The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine. [PDF]

Foods
Esposito L, Piva A, Mastrocola D, Martuscelli M.   +3 more
europepmc   +1 more source

Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process

During malolactic fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium ...
Novoa Díaz, Daniel F., Salazar Soler, Jorge, Puig-Pujol, A., Chávez Domínguez, Juan Antonio, Amer, M.A., García Hernández, Miguel J., Capdevila, Josefina, Turó Peroy, Antonio   +7 more
core  

Malolactic fermentation in white wines

, 1988
openaire   +2 more sources

Temperature compensation of ultrasonic velocity during the malolactic fermentation process

Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test.
Amer, Miquel Àngel, Novoa Díaz, Daniel F., Salazar Soler, Jorge, Chávez Domínguez, Juan Antonio, García Hernández, Miguel J., Turó Peroy, Antonio   +5 more
core  

Native microorganisms as natural enhancers in craft beer and wine production. [PDF]

Front Microbiol
Caiza-Valencia C, Izquierdo Romero A, Veloz-Villavicencio E, Coronel-León J.   +3 more
europepmc   +1 more source

Investigation of smoke-taint precursor modification by glycosidase activity in diverse wine yeast and bacterial strains. [PDF]

Front Microbiol
Piao H, Collins TS, Henick-Kling T.
europepmc   +1 more source

Loop-mediated isothermal amplification-lateral flow dipstick (LAMP-LFD) for detection of wine microorganisms. [PDF]

World J Microbiol Biotechnol
Ghani A, Ferrer S.
europepmc   +1 more source

Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages. [PDF]

Foods
Mercanti N, Macaluso M, Marianelli A, Mannucci I, Casu B, Palla F, Verdini PG, Fedel M, Zinnai A.   +8 more
europepmc   +1 more source

Editorial: Sustainable production of microorganism biomass for industrial fermentation. [PDF]

Front Microbiol
Tymczyszyn EE, Pozo-Bayón MLÁ, Bravo-Ferrada B, Brizuela NS.   +3 more
europepmc   +1 more source

Effects of adding various salted seafood (<i>jeotgal</i>) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation. [PDF]

Food Chem X
Lim JY, Choi YJ, Choi JY, Park SH, Min SG, Lee MA.   +5 more
europepmc   +1 more source