[引用][C] The influence of raw materials, commercial yeast and nitrogen addition on cider quality
N Damdin - platform.almanhal.com
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Yeast strain and the formation of flavour components in cider
I Leguerinel, JJ Cleret, C Bourgeois… - Journal of the Institute …, 1988 - Wiley Online Library
Two apple juices were fermented at 8° C and 18° C using thirteen strains of Saccharomyces
uvarum. Glucose, fructose, malic, lactic, isobutanol, 2–3 butanediol, isoamyl alcohol, ethyl …
uvarum. Glucose, fructose, malic, lactic, isobutanol, 2–3 butanediol, isoamyl alcohol, ethyl …
Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas
chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography …
chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography …
[PDF][PDF] The Effect of Cidermaking Practices on Ester Production by Yeast
J Rosend - academia.edu
Cider is an alcoholic beverage obtained by fermentation of apple juice. Its history goes back
to the first century AD when it appeared in the citations of the Roman writer Pliny (Lea & …
to the first century AD when it appeared in the citations of the Roman writer Pliny (Lea & …
Screening of cider yeasts for sparkling cider production (Champenoise method)
BS Valles, RP Bedriñana, AL Queipo, JJM Alonso - Food microbiology, 2008 - Elsevier
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by
rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by …
rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by …
[PDF][PDF] Yeast performance characterisation in different cider fermentation matrices
J Rosend, R Kuldjärv, G Arju, I Nisamedtinov - 2019 - dspace.emu.ee
Nitrogen content management before fermentation is often used in cider production to avoid
sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen …
sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen …
Observations on the influence of temperature, dissolved oxygen and juice source on stored alcoholic cider flavour development
JA Scott, CH Swaffield - Food Biotechnology, 1998 - Taylor & Francis
Flavour development during storage of fermented alcoholic cider relies primarily on the
activity of an indigenous mixed microflora of yeasts and bacteria. Physical factors such as …
activity of an indigenous mixed microflora of yeasts and bacteria. Physical factors such as …
Cider making and cider research: a review
FW Beech - Journal of the Institute of Brewing, 1972 - Wiley Online Library
Over the last twenty years there has been a progressive improvement in the fermentation
methods employed by the cider industry. The mixed microfiora, typical of traditional cider …
methods employed by the cider industry. The mixed microfiora, typical of traditional cider …
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
J Wei, Y Zhang, Y Wang, H Ju, C Niu, Z Song… - International Journal of …, 2020 - Elsevier
This work presents the attempt to enhance the flavor complexity of cider fermented by
different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure …
different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure …