Results 81 to 90 of about 28,793 (283)
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 +5 more
wiley +1 more source
Avaliação da fermentação maloláctica em vinhos de altitude com bactérias ácido-lácticas autóctones selecionadas [PDF]
, 2015 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Programa de Pós-Graduação em Biotecnologia e Biociências, Florianópolis, 2015.A fermentação maloláctica (FML) é o processo bioquímico de descarboxilação do ...
Binati, Renato Leal
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Influence of temperature fermentation to the dynamic of fermentation and quality of red wine Vranac [PDF]
Agroznanje, 2011 Temperature is one of the most influence factor affecting fermentation. The normal range of temperature at which red fermentation's are carried out in 20-32°C. Fermentation temperature should be matched to the desired style and the grape variety.
Pajović Radmila +3 more
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Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis [PDF]
Zhongguo niangzaoIn 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
Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
wiley +1 more source
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation [PDF]
, 2019 Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers.
Imma Andorra +3 more
core +1 more source
Journal of Quaternary Science, EarlyView.ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi +15 more
wiley +1 more source
Dynamic Analysis of Bacterial Community Structure of Plum Fruit Wine with Different Varieties during Fermentation Process [PDF]
Zhongguo niangzaoUsing Cuihongli (CHL) and Bulangli (BLL) as research subjects, the diversity and dynamic succession rule of bacterial communities during the fermentation of these two types of plum wines were analyzed by 16S rRNA amplicon sequencing technology.
LIU Yao, LIU Chengyuan, SU Yao, FENG Jun, TANG Yuming, TIAN Xinhui
doaj +1 more source
Fermentation characteristics of four southern sichuan citrus cultivars
JSFA reports, EarlyView.Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng +9 more
wiley +1 more source
Effect of Fermentation Practices on Pinot noir Wine Quality [PDF]
Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large ...
McDaniel, Mina +5 more
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