Zobrazeno 1 - 10
of 1 081
pro vyhledávání: '"Distillates"'
Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort
Autor:
E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko
Publikováno v:
Пищевые системы, Vol 7, Iss 1, Pp 77-83 (2024)
To expand the range of competitive alcoholic beverages with original organoleptic properties, it is promising to study the use of new types of plant raw materials in grain distillate technologies. The purpose of this work was to establish the influen
Externí odkaz:
https://doaj.org/article/5e30423a2e534ad5b485ad503a658237
Autor:
Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Publikováno v:
Molecules, Vol 29, Iss 22, p 5303 (2024)
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that th
Externí odkaz:
https://doaj.org/article/79b8e9653ab3482c92e86c9ba2bba47c
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 4, Pp 796-806 (2023)
Distilled alcoholic drinks are popular all over the world. Monitoring the quality and safety of such drinks requires modern instrumental methods. Chemical composition of alcoholic beverages has become focus of numerous experimental and theoretical pu
Externí odkaz:
https://doaj.org/article/f806d514b62e4c2096c1639f19470af4
Akademický článek
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Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 326-334 (2023)
The range of high-quality alcoholic beverages could be expanded by unconventional raw materials, e.g., bakery waste. Any new technology requires optimization of operating parameters at each production stage. The sensory properties of an alcoholic dri
Externí odkaz:
https://doaj.org/article/4467a54170fc4aa693452f946f431274
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 11, Pp 143-146 (2022)
为实现脱臭馏出物绿色、清洁、高效甲酯化，达到环保生产的目的，通过单因素实验和响应面实验对生物酶法催化脱臭馏出物甲酯化反应的工艺条件进行了优化，测定了反应前后维生素 E含
Externí odkaz:
https://doaj.org/article/d2a4738e64e5460c9b282b15023cb6d6
Akademický článek
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Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 121-131 (2022)
Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials. Analysis of d
Externí odkaz:
https://doaj.org/article/aa97111e36e94ac98538e0be50b39338
Publikováno v:
Journal of Mazandaran University of Medical Sciences, Vol 32, Iss 207, Pp 90-94 (2022)
Background and purpose: Medicinal plants are among highly consumed natural drugs. Many herb shops produce and sell this products without any license. Traditional herbal distillates are widely used in Iran, so, the aim of this study was to determine e
Externí odkaz:
https://doaj.org/article/35aef4a5b86e478bbd53045fb5a99bc7
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 480-491 (2021)
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was
Externí odkaz:
https://doaj.org/article/90192304c832484ab4bc24f7a854a064