Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Aneta Pater"'
Publikováno v:
Biomolecules, Vol 14, Iss 10, p 1322 (2024)
Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting in a slower fermentation and spontaneous arrest. The aim of this study was to determine the effect of keeving on the chemical composition of fermented appl
Externí odkaz:
https://doaj.org/article/83b5ad117da84580a08b6030d080ea08
Publikováno v:
Molecules, Vol 29, Iss 13, p 2972 (2024)
Wood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to co
Externí odkaz:
https://doaj.org/article/bd1e84c552f146d0b1efedef742a9a73
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 4979 (2024)
Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alt
Externí odkaz:
https://doaj.org/article/773dfe3e38b64b159c7ebc21706d4ff0
Publikováno v:
Molecules, Vol 29, Iss 4, p 844 (2024)
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various sta
Externí odkaz:
https://doaj.org/article/12d45a9713bb46b5a2a46a3d53008d89
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 33-40 (2021)
Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer
Externí odkaz:
https://doaj.org/article/ee8e0ec6ed55465d97c22cccef5c0106
Autor:
Paweł Satora, Aneta Pater
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 2872 (2023)
The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate th
Externí odkaz:
https://doaj.org/article/c8967c0613bc43d68090d16221fdb4b1
Publikováno v:
Foods, Vol 11, Iss 9, p 1316 (2022)
Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and S
Externí odkaz:
https://doaj.org/article/8c3b13aa4ea245408e3dcca8859e8d5b
Publikováno v:
Applied Sciences, Vol 12, Iss 6, p 2909 (2022)
The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (
Externí odkaz:
https://doaj.org/article/c6166a5d7a724f9587ffeac990506f5e
Publikováno v:
Beverages, Vol 8, Iss 1, p 8 (2022)
Plasma processing is now a key technology across the world, and nonthermal low-temperature plasmas are being increasingly used. This situation can be explained by a rapidly growing interest in the optimization of existing methods, as well as the deve
Externí odkaz:
https://doaj.org/article/c2f53084da4b4f60872827b7e9eff674
Publikováno v:
Molecules, Vol 25, Iss 16, p 3640 (2020)
Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplem
Externí odkaz:
https://doaj.org/article/e07cceb559f4478cb158499824a1c149