Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Canan Nurgel"'
Autor:
Jennifer Kelly, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, Debra L. Inglis
Publikováno v:
Fermentation, Vol 4, Iss 3, p 77 (2018)
This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharom
Externí odkaz:
https://doaj.org/article/924eebb4d7754fe7b23178bed038fb20
Publikováno v:
OENO One, Vol 37, Iss 3, Pp 155-161 (2003)
This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts p
Externí odkaz:
https://doaj.org/article/b6868df187944ec7a054adb96ee57900
Publikováno v:
Journal of Agricultural Sciences, Vol 09, Iss 01, Pp 83-89 (2003)
Bu çal ışmada Emir ve Kalecik karas ı üzümlerinin fermantasyonu s ı ras ı nda izole edilen baz ı Saccharomyces cerevisiae mayalar ı n ı n, fermantasyon h ı z ı , etil alkol olu şturma, uçucu asit olu şturma, yüksek şeker miktarı na
Externí odkaz:
https://doaj.org/article/74a08755077a47218fa6d03b98e6d630
Autor:
Debra L. Inglis, Gary J. Pickering, Canan Nurgel, Ailin Beh, Jennifer M. Kelly, Lisa Dowling, Fred Di Profio, Fei Yang
Publikováno v:
Fermentation; Volume 4; Issue 3; Pages: 77
Fermentation, Vol 4, Iss 3, p 77 (2018)
Fermentation, Vol 4, Iss 3, p 77 (2018)
This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::119442118448bf2245b3c14a5b43fdbf
MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINES
Autor:
Canan Nurgel, Gary J. Pickering
Publikováno v:
Journal of Sensory Studies. 21:505-519
Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and F' models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc39a398ed43a44b0ea5a4b48ad5cb53
https://doi.org/10.1111/j.1745-459x.2006.00081.x
https://doi.org/10.1111/j.1745-459x.2006.00081.x
Autor:
Gary J. Pickering, Canan Nurgel
Publikováno v:
Journal of Texture Studies. 36:303-323
The contribution of glycerol, ethanol and sugar to the perception of viscosity and density of model wine (MW) solutions was examined. In study 1, the effects of individual components on perceived viscosity (PV) and perceived density (PD) were studied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87a1287755841ddffbfd28901b7e1a1
https://doi.org/10.1111/j.1745-4603.2005.00018.x
https://doi.org/10.1111/j.1745-4603.2005.00018.x
Publikováno v:
Journal of the Science of Food and Agriculture. 84:1675-1684
Fifty-one Canadian ice wines, representative of a range of varieties and vintages, were evaluated chemically and 20 wines further evaluated sensorally. Ice wines from British Columbia and Ontario were significantly different for a range of chemical a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::722d08ef1fca19406b13c354d98d0fa0
https://doi.org/10.1002/jsfa.1860
https://doi.org/10.1002/jsfa.1860
Autor:
Canan Nurgel, Ziya Günata, Hüseyin Erten, Turgut Cabaroğlu, Ahmet Canbaş, Serkan Selli, Jean-Paul Lepoutre
Publikováno v:
Food Chemistry. 85:207-213
Volatile composition of red wines made from cv. Kalecik Karas?, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d30bdcb454c17cb3f28defcabbb88c98
https://doi.org/10.1016/j.foodchem.2003.06.008
https://doi.org/10.1016/j.foodchem.2003.06.008
Publikováno v:
Food Chemistry. 81:341-347
The effect of skin contact treatment (12 h, 15°C) on free and glycosidically-bound aroma compounds of musts of Muscat of Bornova and Narince used in winemaking was studied. Free and bound aroma compounds were extracted with dichloromethane and Amber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68de29e3a1246b2467f11ec73ba96415
https://doi.org/10.1016/s0308-8146(02)00428-4
https://doi.org/10.1016/s0308-8146(02)00428-4
A study was conducted of the growth of Saccharomyces (S.) and non-Saccharomyces populations during alcoholic fermentation of Emir and Kalecik karasi grape varieties in the 1998 and 1999 vintages. Kloeckera (Kl.) apiculata, Kluyveromyces (K.) thermoto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8eaf8c54477abc2bcf4b12192ff1f96
https://hdl.handle.net/20.500.12605/6899
https://hdl.handle.net/20.500.12605/6899
