Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities
W Congcong, A Vinothkanna, M Yongkun, H Jie… - Journal of Food Science …, 2024 - Springer
The present study aims to evaluate the quality of chemical, sensory properties and
antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight …
antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight …
Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by …
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for
dairy, the Box-Behnken design and the response surface methodology were used to obtain …
dairy, the Box-Behnken design and the response surface methodology were used to obtain …
Identification of Enzymes and Their Key Action Sites for Histamine Degradation in Mulberry Fruit Wine by Lactiplantibacillus plantarum
X Chen, W Luo, X Ye, Y Xu, J Wu, Y Yu… - Journal of Agricultural …, 2024 - ACS Publications
In this study, the glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and multicopper
oxidase (MCO) of Lactiplantibacillus plantarum W155 with histamine degradation ability …
oxidase (MCO) of Lactiplantibacillus plantarum W155 with histamine degradation ability …
Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content
MM Chatzistavridi, S Christofi, S Kallithraka - Beverages, 2024 - mdpi.com
The present study explores the efficiency of selenomethionine (Semeth), an organic form of
Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid …
Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid …
Effect of Oleic Acid Supplementation and Microoxygenation on Volatilome of Wine Prepared from Grape Hybrid H27 Using S. cerevisiae MK680910
P Kaur, GS Kocher, K Bhushan - Indian Journal of Microbiology, 2024 - Springer
Unsaturated fatty acids serve a crucial role, enhancing the fluidity of microorganism
membranes during fermentation which improves their nutrient assimilation besides …
membranes during fermentation which improves their nutrient assimilation besides …
句容产区鲜食葡萄外源加糖发酵的酿酒特性及其工艺优化酿酒特性及其工艺优化.
于立志， 黎欣瑶， 盛玉萍， 苏悦… - Food Research & …, 2024 - search.ebscohost.com
为探索外源加糖发酵对鲜食葡萄酿酒特性的影响, 以句容产区两种主栽鲜食葡萄巨峰和夏黑为
原料, 采用3 种商业酿酒酵母进行加糖发酵试验. 首先筛选最适酿酒的鲜食葡萄品种和商业酿酒 …
原料, 采用3 种商业酿酒酵母进行加糖发酵试验. 首先筛选最适酿酒的鲜食葡萄品种和商业酿酒 …
獼猴桃酵素發酵工藝優化及體外抗氧化活性測定.
王榮榮， 劉曉媛， 涂劍秋 - China Brewing, 2024 - search.ebscohost.com
456789:;<=>?@ABCDEFGH Page 1 China Brewing 2024 Vol.43 No.7 Serial No.389 !猴桃(Actinidia
chinensis)原产于湖北省宜昌市,现 广泛分布于长江及淮河流域,《本草纲目》称其具备F止暴 渴,解 …
chinensis)原产于湖北省宜昌市,现 广泛分布于长江及淮河流域,《本草纲目》称其具备F止暴 渴,解 …
Optimizing yeast strain selection for mulberry wine fermentation: a performance-based approach
B Luo, Y Yang, Q Lin - Quality Assurance and Safety of Crops & Foods, 2024 - qascf.com
This study focused on identifying the optimal yeast strain for Dechang mulberry wine
fermentation blended through a multi-stage evaluation process using five commercial …
fermentation blended through a multi-stage evaluation process using five commercial …
Temperature Control in Wine Fermentation Using Programming in LabVIEW
HC Pacco - … -Driven Business Innovation: Unleashing the Digital …, 2024 - Springer
In this research work, a graphical programming will be carried out using LabVIEW to control
the temperature of alcoholic fermentation in the manufacture of red wine, controlling a …
the temperature of alcoholic fermentation in the manufacture of red wine, controlling a …