Results 11 to 20 of about 19,494 (234)
Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review [PDF]
Shipin Kexue, 2023 Vinegar is traditionally produced by fermentation with a mixed system composed of naturally inoculated microorganisms. The complex microbial communities in the fermentation system are crucial to the formation of vinegar flavor.
LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin
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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition
Applied Sciences, 2023 The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid.
Alice Vilela
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Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu [PDF]
Zhongguo niangzaoIn order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened ...
BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi
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Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]
Zhongguo niangzaoAccording to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in
HU Kun, LIANG Kai, LANG Fanfan, WANG Li, ZHOU Jingli, YAN Yufeng
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Angewandte Chemie, EarlyView.We present here (1)⊂MIP‐216(Zr), a new hybrid material composed of an FeII spin crossover complex (1) loaded in the pores of a new hydrophobic metal–organic framework (MIP‐216(Zr), that presents a high affinity toward acetic acid and acts as a highly sensitive colorimetric sensor of acetic acid vapor due to a spin state switching of the encapsulated ...
Emmelyne Cuza +8 more
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Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period [PDF]
Zhongguo niangzaoThe effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE ...
KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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Quality of aged Zhenjiang aromatic vinegar stored in glass bottles [PDF]
Zhongguo niangzaoUsing 4 Zhenjiang aromatic vinegars stored in glass bottles more than 20 years and new vinegar as the research object, the differences of physicochemical indicators, microbial indicators, organic acids, free amino acids and volatile flavor substances ...
CHEN Wen, ZHANG Junhong, CUI Pengjing, XIONG Feng, LU Rongsong, LI Xin
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Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
Foods, 2023 The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt ...
Sanja Radman +7 more
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FoodsViruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient.
Zhen Yu +6 more
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