Zobrazeno 1 - 10
of 852
pro vyhledávání: '"Aroma of wine"'
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 2, Pp 131-142 (2017)
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine vola
Externí odkaz:
https://doaj.org/article/193da41976184a06961dc9f8ce972d66
Autor:
Kefu Yu, Wen Huang, Fen Wei, Chunrong Lu, Guanghua Wang, Yinghui Wang, Xueyong Huang, Jiayuan Liang, Hongfei Su, Zhang Qi, Zhenlun Xiao
Publikováno v:
Journal of the Science of Food and Agriculture. 102:3467-3474
Background Beta-Glucosidases (3.2.1.21) play essential roles in the removal of nonreducing terminal glucosyl residues from saccharides and glycosides. However, the full potential and different applications of recombinant high-yield microbial β-gluco
Publikováno v:
Trends in Food Science & Technology. 116:130-145
Background Flavored wine is a type of specialized wine fortified with flavor additives such as herbs, spices, fruits and other natural flavorings, which has attracted increasing attention. In practice, the addition of flavor substances in winemaking
Autor:
Peter Robatscher, Michael Oberhuber, Valentina Lazazzara, Rainer Schuhmacher, Michele Perazzolli, Sara Avesani, Ilaria Pertot
Publikováno v:
Journal of Experimental Botany. 73:529-554
The synthesis of volatile organic compounds (VOCs) in plants is triggered in response to external stimuli, and these compounds can migrate to distal tissues and neighbouring receivers. Although grapevine VOCs responsible for wine aroma and plant–in
Publikováno v:
J Food Sci Technol
Volatile constituents in jambolan [Syzgium cumini (L.) Skeels] wine were isolated by headspace–solid phase microextraction (HS–SPME) and analyzed by gas chromatography-flame ionization detector (GC–FID), gas chromatography-mass spectrometry (GC
Publikováno v:
European Food Research and Technology. 247:2087-2095
The aim of this study was to determine the potential of red wine production from the Kosetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kosetevek wines. To determine the grapes for
Publikováno v:
British Food Journal. 123:4069-4081
PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenousWickerhamomyces anomalus(W. anomalus) fromRosa roxburghiiTratt (R. roxburghii).Design/methodology/approachMorphological and molecular met
Autor:
Amy Ellen Kadison, Valentina Lazazzara, Ulrich Pedri, Francesco Iannone, Florian Pichler, Martin Zejfart, Florian Haas, Fenja Hinz, Samanta Michelini, Peter Robatscher, Selena Tomada, Christof Sanoll
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Pinot blanc is a leading grapevine variety in South Tyrol (Italy) for wine production. The high quality of its wines derives from a typical aroma of elegant apple notes and lively acidity. The typicity of the final wine depends on the origin of the v
Publikováno v:
Journal of Hospitality & Tourism Education. 34:210-215
This quantitative wine aroma educational study was conducted to evaluate whether hospitality student participants (N = 154) had enhanced engagement levels and interest in learning more about wine w...
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3665-3675
Background The importance of monoterpenes in grape and wine aroma has compelled researchers to focus on developing methods to increase their abundance. Recent research has revealed that exogenous elicitors can increase the contents of these compounds