Results 71 to 80 of about 11,725 (203)

The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine

Fermentation
This study investigated the influence of different winemaking processes, particularly fermentation type and must clarification, on the formation of biogenic amines (BA) in Sauvignon wine.
Karolina Kostelnikova, Mojmir Baron, Michal Kumsta, Jiri Sochor   +3 more
doaj   +1 more source

Antioxidant Potential of Polyphenolic Compounds, Sources, Extraction, Purification and Characterization Techniques: A Focused Review

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review highlights the antioxidant potential of polyphenolic compounds derived from diverse plant sources. It outlines extraction and purification methods, advanced spectroscopic and chromatographic characterization techniques, and underlying antioxidant mechanisms such as radical scavenging, metal chelation, and signalling modulation.
Zubair Ahmad, Abdur Rauf, Ilkay Erdogan Orhan, Mohammad S. Mubarak, Zuneera Akram, Md. Rezaul Islam, Muhammad Imran, Zehra Edis, Benod Kumar Kondapavuluri, Lakshmi Thangavelu, Muthu Thiruvengadam   +10 more
wiley   +1 more source

Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control

Heliyon
This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124 ...
Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim, Bo Yeon Park, Ji Yoon Chang   +9 more
doaj   +1 more source

Microbial changes during malolactic fermentation in red wine elaboration

OENO One, 2005
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality.
Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel   +3 more
doaj   +1 more source

Malolactic Fermentation in Wine Production

, 2021
Svrha rada je opisati proces malolaktičke ili jabučno-mliječne fermentacije (JMF) pri proizvodnji vina. Jabučno-mliječna fermentacija je dekarboksilacija L-malata u L-laktat u prisustvu bakterija mliječnih kiselina, posebice bakterija rodova Leuconostoc,
Barišić, Marina
core  

Safety evaluation of the food enzyme lysozyme from hens' eggs

EFSA Journal, Volume 23, Issue 11, November 2025.
Abstract The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by E.P.S. S.P.A. Egg Powder Specialists. No issue of concern was identified from the food enzyme manufacturing process. It is intended to be used in three food manufacturing processes. The dietary exposure was estimated to be up to 6.943
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Cristina Fernández‐Fraguas, Rita Ferreira De Sousa, Giulio di Piazza, Yi Liu   +17 more
wiley   +1 more source

Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Fermentation
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries ...
Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada   +10 more
doaj   +1 more source

Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine [PDF]

Shipin Kexue
In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain ...
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu
doaj   +1 more source

Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation [PDF]

, 2013
Malolactic fermentation (MLF) is an important step in wine production, and can take place spontaneously or by induction, typically after the completion of alcoholic fermentation.
Sudano, Alison
core  

Greek Protected Designation of Origin Xinomavro Wines: A Deep Dive into Their Chemical Composition and Geographical Origin by Using Ultra High Performance Liquid Chromatography–Trapped Ion Mobility Spectrometry–Quadrupole Time of Flight–Mass Spectrometry

Analysis &Sensing, Volume 5, Issue 5, September 2025.
Greek protected designation of origin Xinomavro wines are analyzed with ultra high performance liquid chromatography–trapped ion mobility spectrometry–quadrupole time of flight‐mass spectrometry (UHPLC‐TIMS‐QTOF‐MS). Both target and not‐target screening approaches are employed, leading to the identification and quantification of several polyphenols and
Panagiotis‐Loukas Gialouris, Eleni Nastou, Dafni Preza‐Mayo‐Kataki, Elli Goulioti, Yorgos Kotseridis, Nikolaos Thomaidis, Marilena Dasenaki   +6 more
wiley   +1 more source