Results 101 to 110 of about 28,793 (283)

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Influência da cepa de levedura na composição fenólica e aromática de vinhos da cv. Syrah no Vale do Submédio São Francisco [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.A cepa de levedura exerce um papel importante na qualidade final de um vinho, uma vez que é ela
Barros, Ana Paula André
core  

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation [PDF]

Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant ...
Andrej Svyantek, Zhuoyu Wang, Zachariah Miller, Aude A. Watrelot   +3 more
core   +1 more source

Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine

Australian Journal of Grape and Wine Research
Background and Aims. Bentonite fining is commonly used in white wine production, which can lead to the loss of wine volume and aroma compounds. Many factors influence the efficacy of bentonite fining.
Wenfeng Hung, Roland Harrison, James Morton, Mike Trought, Andy Frost, Bin Tian   +5 more
doaj   +1 more source

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine

Molecules
Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of ...
Yu Fu, Yueyue Gao, Ming Yang, Juan Chen, Chenglin Zhu, Junni Tang, Lianhong Chen, Zijian Cai   +7 more
doaj   +1 more source

Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine [PDF]

Shipin Kexue
In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain ...
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu
doaj   +1 more source

Impact of climate‐induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ‐nonalactone and massoia lactone

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino   +3 more
wiley   +1 more source

Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal [PDF]

BIO Web of Conferences
Malolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature
Taranenko V. I., Oseledtseva I. V.
doaj   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source