M Herrero, E Noriega, LA García, M Díaz - European Food Research and …, 2005 - Springer
The application of starter culture technologies to induce the malolactic fermentation in cidermaking are not yet established, as is already the case in winemaking. In this work, a …
C Charoenchai - Yeasts in the Production of Wine, 2019 - Springer
Various fruits have been investigated both commercially and scientifically as alternatives for winemaking, resulting in products so-called fruit wines. Availability of fruits differ between …
LG Seluy, RN Comelli, MT Benzzo, MA Isla - 2018 - jmb.or.kr
Wastewater from cider factories (losses during transfers, products discarded due to quality policies, and products returned from the market) exhibit a Chemical Oxygen Demand greater …
Y Xu, G Zhao, H Pan, J Li - Journal of the Institute of Brewing, 2005 - Wiley Online Library
The effects of several inhibitory factors (sulfur dioxide, pH and ethanol) on the growth of lactic acid bacteria and the subsequent malolactic fermentation (MLF) were studied by …
Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for …
Günümüzde, özellikle büyük çaplı ticari şarap üretiminde, fermantasyon genellikle Saccharomyces cerevisiae türü maya kültürleri kullanılarak gerçekleştirilmektedir. Standart …
M Coton, JM Laplace, H Guichard… - Journal of the Institute of …, 2008 - Wiley Online Library
An experimental plan was designed to determine the incidence of factors encountered during cider production on Zymomonas mobilis subsp. francensis growth and acetaldehyde …
Στην παρούσα πτυχιακή μελέτη αναλύονται οι κύριες κατηγορίες μηλίτη που υπάρχουν βάση τα οργανοληπτικά χαρακτηριστικά και τον τρόπο παραγωγής του, αλλά και η ταξινόμησή του …