Results 11 to 20 of about 17,721 (249)
Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
Fermentation, 2021 Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality.
Heinrich W. du Plessis +4 more
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Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar [PDF]
ACS Omega, 2020 This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (
Gan-Lin Chen +8 more
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Molecules, 2021 Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it.
Ruiwen Yang +3 more
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Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
Molecules, 2021 When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Margherita Modesti +9 more
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Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice [PDF]
Molecules, 2017 The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice.
Emil Zlatić +2 more
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Molecules, 2021 The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of ...
WenWen Jiang +4 more
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A review of the techniques for mitigating the effects of smoke taint in wine production
IVES Technical Reviews, 2021 Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world.
Ysadora A. Mirabelli-Montan +4 more
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Molecules, 2022 Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi +3 more
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Impact of roasting on the phenolic and volatile compounds in coffee beans
Food Science & Nutrition, 2022 AbstractPhenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays.
Hanjing Wu +4 more
openaire +3 more sources
Shipin gongye ke-ji, 2023 In order to improve the high-value utilization of by-products from freshwater fish processing, crude fish oil was extracted from the viscera of three common freshwater fishes (grass carp, black carp and silver carp), and the physicochemical indexes ...
Quan ZHANG +5 more
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