Results 61 to 70 of about 28,793 (283)

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]

, 2008
This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Florence Mathieu, Mathieu, Florence, Nehme, Nancy, Taillandier, Patricia, Patricia Taillandier, Nancy Nehme   +5 more
core   +1 more source

Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms

International Journal of Food Properties
Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese ...
Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang   +3 more
doaj   +1 more source

suitability of malolactic fermentation for the Cviček wine

Acta agriculturae Slovenica, 2013
Cviček is a traditional, light red Slovenian wine made by blending the grapes, must or wine of red and white grapevine varieties. The malic acid concentration in Cviček wine is relatively high, so the use of malolactic fermentation (MLF) during its production was studied in two consecutive vintages, particularly with respect to the varieties with which
openaire   +5 more sources

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

The forgotten wine: Understanding palm wine fermentation and composition

International Journal of Food Microbiology
Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities.
I Nyoman, Sumerta, Xinwei, Ruan, Kate, Howell   +2 more
openaire   +2 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Bentonite: Application in wine production and impact on wine quality. A review of the scientific literature [PDF]

, 2016
Bentonite has been widely used in wine industry over a few decades. The main purpose of using bentonite as a fining agent is to remove the excess proteins remained in wine as potential protein haze formation in white wine is of great concern for ...
Tian, Bin
core  

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Taillandier, Patricia, Serra, Audrey, Patricia Taillandier, Audrey Serra, Strehaiano, Pierre, Pierre Strehaiano   +5 more
core   +1 more source

Screening, identification and application of yeasts for persimmon wine [PDF]

Zhongguo niangzao
In order to screen superior strains for persimmon wine, and improve the quality of persimmon wine, using commercial starter as the control, yeast with excellent fermentation performance was screened from naturally fermented persimmon wine and applied to ...
REN Caixia, WANG Lixia, NONG Ruyun, WU Dan, LI Baicun, YANG Miaomiao, HUA Yuxin
doaj   +1 more source