Results 231 to 240 of about 68,052 (252)

Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation

Food Research International, 2018
Shao-Yang Wang, Bo-Lin Zhang, Baoqing Zhu   +2 more
exaly  

Malolactic fermentation in wine

2010
openaire   +2 more sources

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Food Research International, 2019
Zi-Rui Huang, Jia-Li Hong, Feng Zeng
exaly  

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

International Journal of Food Microbiology, 2012
Karina Medina, Eduardo Boido, Eduardo Dellacassa   +2 more
exaly  

WINES | Malolactic Fermentation

2014
openaire   +1 more source

Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

LWT - Food Science and Technology, 2016
Maria Carmen Portillo, Albert Mas
exaly  

Pressure Fermentations of Red Wines

American Journal of Enology and Viticulture, 1969
C. S. Ough, H. W. Berg
openaire   +1 more source

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

LWT - Food Science and Technology, 2016
Pei-Tong Liu, Chang-Qing Duan, Guoliang Yan   +2 more
exaly  

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

LWT - Food Science and Technology, 2019
exaly  

Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine

Food Chemistry, 2018
Jian Sun, Ya-Yuan Tang
exaly