Results 91 to 100 of about 163,068 (107)

Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves. [PDF]

Pharmaceuticals (Basel)
Hontana-Moreno N, Morales D.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine

Process Biochemistry, 2021
Abstract In this study, we determined the composition of microorganisms in the spontaneous/inoculated fermentation process of persimmon (Diospyros kaki L., China) wine for the first time and compared the similarities and differences of microbial succession, change in volatile compounds, and variations in amino acids.
Yao Lu, Yaqiong Liu, Suwen Wang
exaly   +3 more sources

Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

International Journal of Food Microbiology, 2019
A total of 512 yeasts, including 422 non-Saccharomyces yeasts, were isolated from various fruits including apple, aronia, Muscat Bailey A grapes, and persimmon. These were used to prepare persimmon wine and apple cider starters that produced high levels of aromatic compounds, which contribute to high-quality fermented products.
Heui-Dong Park, Sae-Byuk Lee
exaly   +4 more sources

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine

Food Chemistry, 2016
The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour.
Hongfei Zhao, Junfeng Fan, Baoqing Zhu   +2 more
exaly   +4 more sources

Study on extracting tannin from waste recycle after the persimmon used to brew persimmon wine

Food Hygiene, Agriculture and Animal Science, 2016
Weihua Liu
exaly   +3 more sources

The effect of pre-treatment and inoculation method on the quality of persimmon wine

Food Bioscience
Hua Luo, Jinmei Hao, Min Liu, Yinhu Xu
openaire   +2 more sources

Dual-function indigenous yeast and enzymatic pretreatment enable deastringency and aroma enhancement in persimmon wine

Food Microbiology
This study optimized enzymatic pretreatment of persimmon pulp and screened indigenous yeast for persimmon wine production with enhanced deastringency and aroma properties.
Lanlan Hu, Zhen Wang, Yangyang Jia, Xinhong Liang   +3 more
openaire   +2 more sources

Comparison Study on the Quality of Fruit Wine Produced from Various Persimmon Varieties

Hans Journal of Food and Nutrition Science
元春 岳
openaire   +2 more sources

Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations

Journal of Food Processing and Preservation, 2018
Effects of pectinase addition and different pre-maceration technologies on physicochemical characteristics and antioxidant activity of persimmon wine brewed from two cultivars, Amahyakume and Jinpingshi, were investigated.
Mingtao Fan, Xinyuan Wei, Yiman Qi
exaly   +2 more sources

Evaluation of Fining Agents on Clarity, Antioxidant Activity, and Volatile Profile of Persimmon ( Diospyros kaki L.) Wine

Journal of the American Society of Brewing Chemists
Global persimmon production exceeds 5.75 million tons annually. However, the fruit’s high moisture content and susceptibility to spoilage present significant economic challenges.
Ju-Eun Lee, Bo-Ra Lim, Ji-Ho Choi, Chan-Woo Kim   +3 more
openaire   +2 more sources