Evaluation of Yeast Strains on Wine Composition and Sensory Character [PDF]
Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on
Dumont, Ann +2 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior +4 more
wiley +1 more source
Impact of non-Saccharomyces yeast on wine quality. Part I: Isolation and identification of non-Saccharomyces yeast with glycosidase activity [PDF]
Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited.
Osborne, James P., Qian, Michael
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Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing [PDF]
Zhongguo niangzaoYeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways.
FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao
doaj +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source
Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis [PDF]
Zhongguo niangzaoThe fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials, and the antioxidant activity of the Munage grape-E.
SONG Jingjing, WANG Yueli, ZHANG Yanan, JIANG Lei, HOU Jichao, WU Jiangchao
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Fermentation and post fermentation changes in cashew wine
Journal of Food Technology in Africa, 2009 No Abstract.
openaire +3 more sources
Grape (Vitis L.) biodiversity: Historical uses, current status, and future potential
PLANTS, PEOPLE, PLANET, EarlyView.Grapes (Vitis L. ‐ Vitaceae) are among the most important fruit crops globally, consumed in the form of wine, fresh fruit, raisins, and in many products. Complex and fascinating biocultural processes underpin the crop, with a remarkable assemblage of species comprising grapevines and with heterogeneous viticultural practices and rapidly advancing new ...
Colin K. Khoury +4 more
wiley +1 more source
Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part III: Effects on Wine Color, Aroma and Flavor [PDF]
1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001.
Hjorth, Heather, McDaniel, Mina
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MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION
Jurnal Pangan dan AgroindustriThe current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process.
Feronika Heppy Sriherfyna +3 more
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