Results 31 to 40 of about 28,793 (283)

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor [PDF]

, 2023
Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing.
Yaping Hu, Fang Zhang, Qirong Guo, Bolin Chen, Zhifan Li, Erzheng Su, Fuliang Cao   +6 more
core   +1 more source

A systems biology perspective of wine fermentations [PDF]

Yeast, 2007
AbstractThe yeast Saccharomyces cerevisiae is an important industrial microorganism. Nowadays, it is being used as a cell factory for the production of pharmaceuticals such as insulin, although this yeast has long been utilized in the bakery to raise dough, and in the production of alcoholic beverages, fermenting the sugars derived from rice, wheat ...
Francisco, Pizarro, Felipe A, Vargas, Eduardo, Agosin   +2 more
openaire   +2 more sources

Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits

Data in Brief, 2018
The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation.
Deborah O. Oba, Oluwaseun J. Okunola, Solomon U. Oranusi, Hilary I. Okagbue   +3 more
doaj   +1 more source

Response surface optimization and flavor determination of fermentation processes of orange peel tea wine [PDF]

PeerJ
Background In this study, Xinyang Maojian tea and orange peel were used as raw materials to brew health wine with orange and tea flavors. Methods Based on a single factor, the response surface method was used to optimize the fermentation of orange peel ...
Yanbo Liu, Liu Mengge, Pengpeng Zhang, Wenxi Liu, Chong Yang, Jiayi Cui, Haideng Li, Chunmei Pan   +7 more
doaj   +2 more sources

Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]

, 2008
p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Dominique Salameh, Cédric Brandam, Brandam, Cédric, Wissam Medawar, Salameh, Dominique, Lteif, Roger, Strehaiano, Pierre, Pierre Strehaiano, Medawar, Wissam, Roger Lteif   +9 more
core   +1 more source

Effects of Adding Chitosan and Bentonite Before and After Fermentation on Clarity and Quality of Hovenia dulcis Wine

Shipin gongye ke-ji
In order to clarify the effect of adding fining agent before and after fermentation on Hovenia dulcis wine, fresh Hovenia dulcis was used to make Hovenia dulcis wine by a low-temperature maceration fermentation process. The effects of adding chitosan and
Xuehao ZHAO, Chaohui YANG, Kunyi LI, Boting ZHU, Yang LIU, Jiangwen LAI, Anque GUO   +6 more
doaj   +1 more source

Development of Apple Lycium barbarum Wine and Analysis of Volatile Components

Shipin gongye ke-ji, 2023
In order to improve flavor and taste and enhance the nutritional value of cider, apple and Lycium barbarum were used as the main raw materials to develop a compound wine. The quality of the wine was analyzed by sensory evaluation, Alcohol and polyphenols.
Qiang XU, Xiao JIANG, Xili TAN, Tianmeng YUAN, Minghong BIAN, Hong ZENG   +5 more
doaj   +1 more source

Analysis of Changes in Fungal Community During the Fermentation of JUNCAO Wine Based on High-Throughput Sequencing Technology

Guangdong nongye kexue
【Objective】JUNCAO wine is a kind of Baijiu brewed with JUNCAO as raw materials. The study was carried out to understand the evolution law of fungal community and dominant fungal community at different fermentation periods of JUNCAO wine, and to provide ...
Jinlin FAN, Shiyu WANG, Chao YI, Dongmei LIN, Zhanxi LIN   +4 more
doaj   +1 more source

Screening of yeast suitable for fermentation of purple sweet potato wine and fermentation process optimization [PDF]

Zhongguo niangzao
To address the issues of insufficient aroma and unprominent typical flavors in purple sweet potato wine, purple sweet potato wine was prepared using purple sweet potato as raw material, the volatile aroma components and sensory characteristics of purple ...
WANG Yingyan, HUANG Baote, RUAN Ziying, XU Hui, CHEN Jicheng
doaj   +1 more source

Effect of controlled micro-oxygenation on white wine [PDF]

Ciência e Técnica Vitivinícola, 2018
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation.
Prusova Bozena, Baron Mojmir
doaj   +1 more source