Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple …
W He, S Liu, P Heponiemi, M Heinonen, A Marsol-Vall… - Food Chemistry, 2021 - Elsevier
Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …
studied in apple ciders produced with Saccharomyces cerevisiae and …
Flavor profiling of apple ciders from the UK and Scandinavian region
Z Qin, MA Petersen, WLP Bredie - Food Research International, 2018 - Elsevier
The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …
from the United Kingdom and Scandinavian region. The flavor properties were established …
Hermetia illucens (L.) (Diptera: Stratiomyidae) Odorant Binding Proteins and Their Interactions with Selected Volatile Organic Compounds: An In Silico Approach
Simple Summary The black soldier fly (BSF) is a saprophagous insect that is an efficient
bioconverter of organic waste because of its extreme voracity and fast larval development …
bioconverter of organic waste because of its extreme voracity and fast larval development …
Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines
P Satora, D Semik‐Szczurak, T Tarko… - Journal of food …, 2018 - Wiley Online Library
Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus
strains are mainly used. The aim of this study was to determine the influence of …
strains are mainly used. The aim of this study was to determine the influence of …
Interaction profile of a mixed-culture fermentation of Issatchenkia orientalis and Saccharomyces cerevisiae by transcriptome sequencing
W Zhang, P Weng, Z Wu - British Food Journal, 2023 - emerald.com
Purpose Mixed fermentation with Saccharomyces cerevisiae and non-Saccharomyces
yeasts has become an oenlogical tool to improve wines' organoleptic properties. However …
yeasts has become an oenlogical tool to improve wines' organoleptic properties. However …
不同发酵温度对苹果酒理化性质及香气成分的影响.
曾朝珍， 慕钰文， 袁晶， 宋娟， 张海燕… - China …, 2023 - search.ebscohost.com
该试验以富士苹果为原料, 通过对15℃ 和25℃ 条件下发酵苹果酒中的酵母发酵力.
可溶性固形物. 可滴定酸. pH. 有机酸. 氨基酸和挥发性香气成分进行分析 …
可溶性固形物. 可滴定酸. pH. 有机酸. 氨基酸和挥发性香气成分进行分析 …
[PDF][PDF] CОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ ПРОИЗВОДСТВА АЛКОГОЛЬНОЙ ПРОДУКЦИИ ИЗ ПЛОДОВ ЯБЛОНИ ЮЖНОГО ПРИБАЙКАЛЬЯ
ГС Гусакова - vniimp.ru
Актуальность темы исследования. В соответствии со Стратегией развития
агропромышленного и рыбохозяйственного комплексов на период до 2030 года …
агропромышленного и рыбохозяйственного комплексов на период до 2030 года …
Effects of Saccharomyces cerevisiae strains with different killer activities on yeast diversity during inoculated fermentation of Cabernet Sauvignon.
Y Sun, F Zhang, S Chu, J Li, S Shao, J Zhang - 2020 - cabidigitallibrary.org
Abstract In this study, Cabernet Sauvignon was inoculated with different strains of
Saccharomyces cerevisiae, NXU17-26 (natural strain), UCD522 (sensitive strain) and …
Saccharomyces cerevisiae, NXU17-26 (natural strain), UCD522 (sensitive strain) and …
[PDF][PDF] The influence of raw materials, commercial yeast and nitrogen addition on cider quality
N Damdin - library.cu.edu.tr
In this study, the effects of the nitrogen addition and commercial dry yeast on cider
fermentation obtained from fresh and concentrated apple juice were investigated. Fresh …
fermentation obtained from fresh and concentrated apple juice were investigated. Fresh …
Isıl işlem ve UV-C uygulamalarının elma şarabının bazı kalite özellikleri üzerine etkisi
DZ Ütebay - 2018 - acikerisim.comu.edu.tr
ISIL İŞLEM VE UV-C UYGULAMALARININ ELMA ŞARABININ BAZI KALİTE ÖZELLİKLERİ
ÜZERİNE ETKİSİ Bu çalışmada, Çanakkale'nin Bayramiç bölgesinde yetiştirilen Starking …
ÜZERİNE ETKİSİ Bu çalışmada, Çanakkale'nin Bayramiç bölgesinde yetiştirilen Starking …