Quality Characteristics and Fungal Diversity during Natural and Inoculated Fermentation of “Hutai 8” Wine [PDF]
Shipin Kexue, 2023 In order to increase the added value of table grape products and consequently improve the income of fruit farmers, this experiment systematically studied the relationship between fungal diversity and “Hutai 8 ” wine quality during the winemaking process.
WEN Xu, WANG Zhilei, YUAN Jialu, XIAN Zhichen, YUAN Chunlong
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Tangerine wine fermentation and acceptability of formulated wine
Science Technology and Engineering Journal (STEJ), 2022 Science Technology and Engineering Journal (STEJ), 8, 1, P.
Vijuckana Navarattara +2 more
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Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages
Toxins, 2013 Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn ...
Naoki Mochizuki +3 more
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Batch fermentation process: Modelling and direct sensitivity analysis [PDF]
, 2009 Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Sipos, Anca +11 more
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Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology [PDF]
Zhongguo niangzaoIn this study, jujube wine was prepared by Saccharomyces cerevisiae HBUAS61676 fermentation. The physiochemical, color, flavor and taste indexes of jujube wine were detected by conventional analysis methods and electronic nose and electronic tongue ...
WANG Wenhang, CUI Mengjun, CAI Wenchao, SHAN Chunhui, GUO Zhuang
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Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine [PDF]
Zhongguo niangzaoUsing Luzhou Zhenlong pomelo as raw material, the effects of single fermentation and co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality and flavor of pomelo wine were studied.
LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
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Optimization of fermentation process and antioxidant activity of oat rice wine [PDF]
Zhongguo niangzaoOat rice wine was prepared using oats (Avena sativa L.) and glutinous rice (Oryza sativa). In order to optimize the fermentation process of oat rice wine, oat flour was liquefied and added to rice wine for fermentation.
YANG Zhou, CAO Lulu, LIU Qiuyang, ZHANG Zengming, DONG Liangjun, ZHEN Da
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Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry [PDF]
Shipin Kexue, 2023 The objective of this study was to investigate the effects of natural fermentation and inoculated fermentations with Pichia pastoris and active dry wine yeast BV818 (Saccharomyces cerevisiae) on the flavor of yellow peach wine.
MA Ningyuan, YAO Lingyun, SUN Min, WANG Huatian, SONG Shiqing, CHANG Xu, FENG Tao
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Sensor Module for Monitoring Wine Fermentation Process [PDF]
, 2016 This paper presents a module for monitoring the grape fermentation process constructed of low cost sensors for temperature, wine acidity (pH), alcohol and carbon dioxide released gases.
Angelkov, Dimitrija +3 more
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Shipin gongye ke-ji, 2023 To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different ...
Binbin LI +8 more
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