Results 1 to 10 of about 68,052 (252)
Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action [PDF]
Foods, 2023 Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon
Zijuan Wang +7 more
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Shipin gongye ke-ji, 2022 In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the ...
Hongjiang ZHOU +3 more
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Effect of Fermentation Temperature on the Quality of Pear Wine
Shipin gongye ke-ji, 2023 The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermentation
Yi MA +7 more
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OENO One, 2023 High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR ...
Haixia Deng, Meiyu Wang, Erhu Li
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Foods, 2023 The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor.
Jie Gao +6 more
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Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
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Frontiers in Nutrition, 2023 IntroductionHarvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a ...
Junbo Liu +6 more
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Origin, Succession, and Control of Biotoxin in Wine
Frontiers in Microbiology, 2021 Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health.
Xiaoyu Xu +5 more
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Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine [PDF]
Shipin Kexue, 2023 In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to ...
LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei
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Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation [PDF]
, 2016 Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years ...
Bovo, Barbara +7 more
core +7 more sources