Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Grape must fermentation"'
Autor:
Benjamin Kuchen, Fabio Vazquez, Yolanda Paola Maturano, Gustavo J. E. Scaglia, Licia María Pera, Martha Dina Vallejo
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a
Externí odkaz:
https://doaj.org/article/97a9e7e41b704bf88743520a40d5b660
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 159-160 (2016)
Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes.
Externí odkaz:
https://doaj.org/article/301bcb6de2be4bf783dea7a64b37b026
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 2, Pp 95-102 (2002)
Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production. However, spontaneous fermentation strengthens lo
Externí odkaz:
https://doaj.org/article/1a7dc03574174e759e335167a9697a6d
Autor:
Georg Pfusterschmied, Javier Toledo, Martin Kucera, Wolfgang Steindl, Stefan Zemann, Víctor Ruiz-Díez, Michael Schneider, Achim Bittner, Jose Luis Sanchez-Rojas, Ulrich Schmid
Publikováno v:
Micromachines, Vol 8, Iss 7, p 200 (2017)
In this study grape must fermentation is monitored using a self-actuating/self-sensing piezoelectric micro-electromechanical system (MEMS) resonator. The sensor element is excited in an advanced roof tile-shaped vibration mode, which ensures high Q-f
Externí odkaz:
https://doaj.org/article/baaf9c6b35dc45518869949e7c894029
Akademický článek
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Autor:
Hasan Tangüler, Hüseyin Erten
Publikováno v:
Letters in Applied Microbiology. 50:474-479
PubMedID: 20214731 Aim: To examine the growth and survival of Williopsis saturnus strains along with wine yeast Saccharomyces cerevisiae in grape must. Methods and Results: For this study, fermentations were performed in sterilized grape must at 18°
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::282d42abe86a40d96c2bc3ca6f37cb40
https://doi.org/10.1111/j.1472-765x.2010.02822.x
https://doi.org/10.1111/j.1472-765x.2010.02822.x
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 2, Pp 95-102 (2002)
ResearcherID
ResearcherID
Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production. However, spontaneous fermentation strengthens lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cd4d35a55377e0a0d604b3177bac42c5
http://hrcak.srce.hr/file/262989
http://hrcak.srce.hr/file/262989
Autor:
Ulrich Schmid, M. Kucera, Stefan Zemann, Víctor Ruiz-Díez, Michael Schneider, Wolfgang Steindl, G. Pfusterschmied, Achim Bittner, José Luis Sánchez-Rojas, J. Toledo
Publikováno v:
Micromachines, Vol 8, Iss 7, p 200 (2017)
Micromachines; Volume 8; Issue 7; Pages: 200
Micromachines
Micromachines; Volume 8; Issue 7; Pages: 200
Micromachines
In this study grape must fermentation is monitored using a self-actuating/self-sensing piezoelectric micro-electromechanical system (MEMS) resonator. The sensor element is excited in an advanced roof tile-shaped vibration mode, which ensures high Q-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e39753c9f711e072dfde7537ce86f4c
https://doi.org/10.3390/mi8070200
https://doi.org/10.3390/mi8070200
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Ciência e Técnica Vitivinícola v.27 n.2 2012
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Ciência e Técnica Vitivinícola, Volume: 27, Issue: 2, Pages: 101-95, Published: DEC 2012
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Ciência e Técnica Vitivinícola, Volume: 27, Issue: 2, Pages: 101-95, Published: DEC 2012
Alcoholic fermentation of grape must is a dynamic process involving diverse yeast populations which play an important role in wine characteristics. In order to enable a permanent control by the oenologist rapid and low cost methodologies to identify
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec201108e135f783317d41ef6d2cbb0d
http://www.scielo.mec.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200004
http://www.scielo.mec.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200004
