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
openaire +2 more sources
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
doaj +1 more source
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
doaj +1 more source
Mineral composition through soil-wine system of portuguese vineyards and its potential for wine traceability [PDF]
, 2018 The control of geographic origin is one of a highest priority issue regarding traceability and wine authenticity. The current study aimed to examine whether elemental composition can be used for the discrimination of wines according to geographical ...
Brady +13 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
core +3 more sources
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
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +2 more sources
Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources