Results 41 to 50 of about 28,793 (283)

Promoting Healthier Drinking: Evidence From a Vignette Experiment on Contextual and Informational Drivers of Dealcoholized Wine Choices

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci, Giulia Maesano, Leonardo Casini, Maurizio Canavari, Marija Cerjak   +4 more
wiley   +1 more source

Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine

Food Chemistry: Molecular Sciences
The unique flavor quality of pomelo wine is closely related to its complex fermentation process and metabolic activities. The aim of this study was to gain a deeper understanding of the microbial community succession in pomelo wine fermentation and its ...
Yang Wu, Zexia Li, Xiujuan Duan, Liting Dong, Mingxue Chang, Wei Zheng, Yongfa Guo, Weiwei Li, Dingkun Liu, Hai Yu, Huimin Sun   +10 more
doaj   +1 more source

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

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]

, 2012
The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Pinandita, A.P.P., Retnowati, D. S., Rianasari, D, Kumoro, A.C., Budiyati, C.S.   +4 more
core  

The mannitic fermentation of wine [PDF]

The Analyst, 1902
n ...
openaire   +2 more sources

The Role of Actual and Purported Origin in e‐Commerce Wine Pricing: Evidence From Italian and French Names on Labels

Agribusiness, EarlyView.
ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi, Amir Maghssudipour, Gianluca Stefani   +2 more
wiley   +1 more source

Evaluation of film, jacket and internal cooling during fermentation of grape juice [PDF]

, 1994
Includes bibliographical references.The work described in this thesis deals with analytical and experimental aspects of water-film cooling, jacket cooling and internal cooling, which are the three predominant types of fermentation cooling found in the ...
Steenkamp, Zaldeus Johannes
core  

Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine [PDF]

, 2023
Passion fruit wine is a popular fruit wine because of its unique aroma. However, the roles of microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood.
Xiaofang Ye, Qi Lin, Lifen Hao, Xinyong Zhang, Yuanyuan Bao   +4 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