Results 81 to 90 of about 68,052 (252)

Cross-flow microfiltration applied to oenology: A review [PDF]

, 2011
The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to conventional filtration processes. However, membrane fouling which affects the operating costs and the plant maintenance, limits the widespread application ...
Albasi, Claire, Bacchin, Patrice, Devatine, Audrey, El Rayess, Youssef, Mietton-Peuchot, Martine, Raynal, José, Taillandier, Patricia   +6 more
core   +5 more sources

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Predicting calcium in grape must and base wine by FT-NIR spectroscopy [PDF]

, 2018
Calcium content in sparkling wines may not exceed 80 mg/L due to the risk of aggregation with alginate capsules. The high calcium content usually found in wine and must emphasizes the need to develop alternative and appropriate techniques faster and ...
Barroso, João M., Ferreira, Helena, Gaspar, Luis, Rato, Ana Elisa, Vestia, Joana   +4 more
core   +1 more source

Elimination of acrolein from cider by addition of sulphur dioxide

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras, Andoni Zuriarrain‐Ocio, Juan Zuriarrain, Oier Etxebeste, Iñaki Berregi   +4 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

Enzyme contribution of non-Saccharomyces yeasts to wine production [PDF]

, 2015
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S ...
Maicas i Prieto, Sergi, Mateo Tolosa, José Juan   +1 more
core   +2 more sources

Nutrition care and dietetic resources in pediatric inflammatory bowel disease: An initiative of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition Porto Group and Special Interest Group

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Dietary therapy is often used in the management of children with inflammatory bowel diseases (IBD). Nevertheless, appropriate dietetic support and resources are not universally available, potentially leading to variable practices. This survey aimed to describe contemporary dietary practices and resourcing across IBD member centers ...
Rotem Sigall Boneh, Noga Oren, Eytan Wine, Dror S. Shouval, Richard K. Russell, Javier Martín‐de‐Carpi, Konstantinos Gerasimidis   +6 more
wiley   +1 more source

Chemical and Sensory Attributes of Different Ethanol Reduction Methods in Muscadine Wine Production

Beverages
There has been a recent shift in the global wine market towards reduced-alcohol wines. Muscadine grapes (Vitis rotundifolia) have become a popular choice in many emerging markets; however, their suitability in reduced-alcohol wine production has not been
Alexandra A. Escalera, Patricia C. Patricio Morillo, Drew Budner, Katherine A. Thompson-Witrick, Andrew J. MacIntosh   +4 more
doaj   +1 more source

Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis [PDF]

Zhongguo niangzao
In order to improve the flavor of purple yam wine, the mixed-strain fermentation of Saccharomyces cerevisiae and Terbospora delbuispora was used to produce purple yam wine.
XIE Jingjing, WANG Shuixing, WU Lingwei, WU Jiaqi
doaj   +1 more source

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, EarlyView.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source