Fermented food can be produced with inexpensive ingredients and simple techniques and
makes a significant contribution to the human diet, especially in rural households and village …

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 …

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 …

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 …

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 …

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 …