Results 41 to 50 of about 68,052 (252)

Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions [PDF]

, 2015
Winemaking of musts acidified with up to 3 g/L of gypsum (CaSO4 2H2O) and tartaric acid, both individually and in combination, as well as a chemical modeling have been carried out to study the behaviour of these compounds as acidifiers.
Boulton, C. Lasanta, Casas Lucas, Fernández de Bobadilla, Frayne, Gomez Benitez, Harris, J. Gómez, J.M. Palacios-Santander, L.M. Cubillana-Aguilera, Plane, Prenesti, Prenesti, Ruffner, Shimazu, Sturm, Usseglio-Tomasset   +16 more
core   +2 more sources

Optimization of fermentation process of high flavonoid hawthorn wine brewed by Pichia kudriavzevii Y1 based on response surface method [PDF]

Zhongguo niangzao
Using Shanxi native Pichia kudriavzevii Y1 as fermentation strain, a hawthorn wine was prepared, and the fermentation process was optimized by single factor and response surface tests with total flavonoids content and alcohol content as evaluation ...
WANG Qihui, ZHANG Jingjing, LI Xiaoxiao, XUE Tinghui, NIE Xiao, CHENG Cheng, QIN Dan, JIA Liyan
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

Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]

, 2018
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci, Benito, Bisson, Bozkurt, Cabras, Calvo-Garrido, Ciani, Ciani, Collazo, Comitini, Covarelli, Escribano, Fleet, Gobbi, Guzzon, Henderson, Janisiewicz, Jaspers, Kapsopoulou, Kapsopoulou, Komárek, Leroch, Nadai, Nally, Nally, Nally, Nesci, Parish, Penna, Ponsone, Ponsone, Rojas, Schutz, Stanley, Ubeda   +34 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

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

Studies in preparation of banana wine (fruit wine) [PDF]

, 2011
Banana is a tropical fruit, which is grown abundantly in India. It is mainly composed of soluble sugars, starch and other polysaccharides. The juice was extracted from the normal ripe fruits with the help of pectinase enzyme.
Lambert Rodrigues, Pramod Khartmol, Surajbhan Sevda   +2 more
core   +2 more sources

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

The effect of yeast on the anthocyanin characteristics of fermented model solutions [PDF]

, 2014
The sensory quality of red wines is basically determined by the colour, which depends on the amount and on the evolution of anthocyanins and other phenolic compounds extracting from the berries into the wine during wine-making.
A. Leskó, Bautista-Ortín A.B., Chassagne D., Cuinier C., D. Nyitrai-Sárdy, Fleet G.H., I. Balga, Kállay M., M. Kállay, Medina K., Morato A., Revilla E., Ribereau-Gayon P., Sidari R., Singleton V.L., Stefano R.   +15 more
core   +1 more source

Brewing technology optimization and antioxidant activity of Ulva pertusa polysaccharide fig fruit wine [PDF]

Zhongguo niangzao
In order to improve the utilization rate of seaweed bioactive substances and increase the variety of fruit wines, the extracted Ulva pertusa polysaccharide was added to prepare U. pertusa fig fruit wine.
CONG Yijie
doaj   +1 more source