Effect of different yeast strains and temperature of fermentation on basic enological parameters, polyphenols and volatile compounds of Aurore white wine
J Samoticha, A Wojdyło, J Chmielewska, J Nofer - Foods, 2019 - mdpi.com
The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
An experimental investigation evaluated the possibility of increasing the nutritional value of
fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives …
fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives …
Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf extract
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a
crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic …
crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic …
An HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production
J Nešpor, M Karabín, K Štulíková, P Dostálek - Molecules, 2019 - mdpi.com
Volatile aromatic compounds have a major impact on the final organoleptic properties of
cider, and their profiles are influenced by a number of parameters that are closely related to …
cider, and their profiles are influenced by a number of parameters that are closely related to …
Brettanomyces anomalus, a double drawback for cider aroma
H Guichard, P Poupard, L Legoahec, M Millet… - LWT, 2019 - Elsevier
Sixty-six French ciders were collected and characterized to build up a data base of eighty-
eight variables, including sensory descriptors, aroma description and physicochemical …
eight variables, including sensory descriptors, aroma description and physicochemical …
Development of apple wine from Golden Delicious cultivar using a local yeast isolate
S Sukhvir, GS Kocher - Journal of food science and technology, 2019 - Springer
The present study was conducted to optimize fermentation parameters for apple wine
production using Golden Delicious apples. Physicochemical analysis of the cultivar revealed …
production using Golden Delicious apples. Physicochemical analysis of the cultivar revealed …
Saccharomyces uvarum de ambientes naturales y bebidas fermentadas de la Norpatagonia: caracterización y potencial para elaborar sidras a bajas temperaturas
M Gonzalez Flores - 2019 - notablesdelaciencia.conicet.gov.ar
Las levaduras responsables de la transformación del mosto de manzana en sidra
pertenecen al género Saccharomyces, y en general a la especie Saccharomyces …
pertenecen al género Saccharomyces, y en general a la especie Saccharomyces …
Evaluación del potencial para elaboración de sidras de levaduras Patagónicas criotolerantes del género Saccharomyces
YL Gonzalez Contreras - 2019 - rdi.uncoma.edu.ar
Las levaduras son los microorganismos responsables de la transformación del mosto de
manzana en sidra, mediante el proceso metabólico conocido como fermentación alcohólica …
manzana en sidra, mediante el proceso metabólico conocido como fermentación alcohólica …
Fundamentos para la producción de sidra y destilado de manzana en chile
EAS Eugenin - 2019 - search.proquest.com
Este documento tiene como objetivo principal, analizar los fundamentos para la producción
y elaboración de sidra y destilado de manzana en Chile. Siendo posible establecer una …
y elaboración de sidra y destilado de manzana en Chile. Siendo posible establecer una …