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Production of volatile phenols by Lactobacillus plantarum in wine conditions
Biotechnology Letters, 2013Some lactic acid bacteria produce volatile phenols in culture medium but this activity has not been extensively studied in wine conditions. Red and white wines were mixed with MRS medium at different ratios to study the influence of wine on the metabolism of p-coumaric and ferulic acids by Lactobacillus plantarum.
Fras, Pauline +3 more
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[Volatile phenolic compounds in white wines].
Prikladnaia biokhimiia i mikrobiologiia, 1978By gas-liquid chromatography the following volatile phenols were identified in extracts and distillates of white table wines prepared with the aid of husks and pulp used in fermentation: phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol, eugenol, tyrosol; phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol.
M Ia, Dzhakhua +2 more
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Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds
Food Chemistry, 2016Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15min; medium, 180°/30min; high 180°/45min) were studied in order to exploit them with oenological purposes.
R, Sánchez-Gómez +3 more
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Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs
Plant Foods for Human Nutrition, 2017The aim of this research was to evaluate the antioxidant capacity and physical-chemical characteristics of commercial white myrtle berry (Myrtus communis L. var. leucocarpa DC) liqueur (WMBL). The total phenolic (TP) content was measured spectrophotometrically, applying a modified Folin-Ciocalteu's method, and phenolic compounds were identified by high-
SERRELI, GABRIELE +5 more
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Sorption and diffusion properties of volatile phenols into cork
Food Chemistry, 2010Abstract The sorption and diffusion properties of seven common volatile phenols in hydro-alcoholic medium placed in contact with natural cork were investigated to determine the influence of cork closures on the concentration of these compounds in wine.
Karbowiak, Thomas +3 more
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Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
Journal of the Science of Food and Agriculture, 1993AbstractVinylphenols (4‐vinylphenol and 4‐vinylguaiacol) are natural constituents of wine and can play a role in wine aroma. However, only white wines contain important quantities of these volatile substances which, beyond a certain concentration (limit threshold = 725 μg litre−1 of 4‐vinylguaiacol+4‐vinylphenol (1:1)), can be responsible for a ...
Pascal Chatonnet +3 more
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Adsorption of Volatile Phenol in Coking Wastewater by Diatomite
Advanced Materials Research, 2012Coal process wastewater that discharged from coal conversion processes usually contains volatile phenol in high concentration. As a natural mineral, diatomite demonstrates its excellent adsorption performance especially in organic pollutants removal.
Qi Yuan Gu, Gen Wu, Xi Ning Lu
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Improved quantitative method for volatile phenols
Analytical Chemistry, 1970Irene. Kushnir +2 more
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