Results 21 to 30 of about 17,721 (249)
OENO One, 2012 Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols
Antonina Barbosa +2 more
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Foods, 2020 Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional ...
Ana I. Carrapiso +5 more
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Foods, 2021 Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor.
Linjie Xi +4 more
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Foods, 2022 In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months
Yanxia Yu +7 more
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Volatile phenolics in Teran PTP red wine
Acta agriculturae Slovenica, 2016 The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether.
Baša Česnik, Helena, Lisjak, Klemen
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Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation
Biology and Life Sciences Forum, 2023 The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different materials
Luka Ly +3 more
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Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
Beverages, 2023 Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of
Mahesh Chandra +3 more
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The influence of the yeast on aromatic profile of the wine.
Kvasný průmysl, 2007 The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.
Katarína FURDÍKOVÁ, Fedor MALÍK
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Effect of different soaking conditions on the quality of tartary buckwheat wine
Shipin yu jixie, 2023 Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds ...
BAI Jia-jia +4 more
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Physicochemical properties and volatile flavor compounds of five kinds of red-fleshed kiwifruit wines [PDF]
Zhongguo niangzaoTo investigate the physicochemical properties, volatile flavor compounds and phenolics compound contents in red-fleshed kiwifruit wine, selecting five commercially available red-fleshed kiwifruit wines as research objects, the physicochemical indexes ...
AO Hongyan, YIN Liguo, LI Cen, ZHU Wenyou, TANG Cui, ZHANG Yi, QIU Shuyi, YAN Yan
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