Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Bo-Qin Zhang"'
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic propertie
Externí odkaz:
https://doaj.org/article/9248536ea807476a8d191890003c7bda
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma
Externí odkaz:
https://doaj.org/article/a0cde1e7593b4e0490a6dab80fa9e78c
Publikováno v:
International Journal of Food Science & Technology. 56:5107-5118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4311b50fedf7416f012fe089a1203fbe
https://doi.org/10.1111/ijfs.15081
https://doi.org/10.1111/ijfs.15081
Publikováno v:
Process Biochemistry. 90:44-49
2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding l -phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vinea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::846a05eefce624b83fada7ed11860ee8
https://doi.org/10.1016/j.procbio.2019.11.007
https://doi.org/10.1016/j.procbio.2019.11.007
Publikováno v:
LWT. 92:177-186
The positive influence of mixed fermentation by S. cerevisiae and non-Saccharomyces yeast species on wine aroma quality is well recognized. In this study, the effects of different pre-fermentation cold maceration time (1, 3 and 7 days) on aroma compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aad036c9e7889430ff5d7afa3ce6721d
https://doi.org/10.1016/j.lwt.2018.02.004
https://doi.org/10.1016/j.lwt.2018.02.004
Publikováno v:
Food Chemistry. 368:130807
The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through opti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a0933f339ca46a070a49e3db0b45dc6
https://doi.org/10.1016/j.foodchem.2021.130807
https://doi.org/10.1016/j.foodchem.2021.130807
Publikováno v:
LWT. 120:108925
The production of esters is largely influenced by functional gene expressions and the nutrition status of grape must. In this study, the effects of unsaturated fatty acids (UFAs) mixture (including linoleic acid, oleic acid and linolenic acid) on vol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63edeea7cec1157f0fcac3c9f6b0a829
https://doi.org/10.1016/j.lwt.2019.108925
https://doi.org/10.1016/j.lwt.2019.108925
Publikováno v:
Frontiers in Microbiology
The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ae581d75669608b87753c86b831575dc
https://pubmed.ncbi.nlm.nih.gov/29674999
https://pubmed.ncbi.nlm.nih.gov/29674999