Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Konrad V. Miller"'
Autor:
Konrad V. Miller, Even Arefaine, Ardic Arikal, Annegret Cantu, Raul Cauduro Girardello, Anita Oberholster, Hildegarde Heymann, David E. Block
Publikováno v:
Fermentation, Vol 8, Iss 6, p 268 (2022)
White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to in
Externí odkaz:
https://doaj.org/article/78511a4de18d443bac3da620fcf02781
Publikováno v:
Beverages, Vol 6, Iss 4, p 60 (2020)
A key first step in the production of beer is the mashing process, which enables the solubilization and subsequent enzymatic conversion of starch to fermentable sugars. Mashing performance depends primarily on temperature, but also on a variety of ot
Externí odkaz:
https://doaj.org/article/2d6a37767996472ba84a748e153611c7
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nick Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 25, Iss 18, p 4139 (2020)
The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentratio
Externí odkaz:
https://doaj.org/article/ad89b68642d74a57b49fb63f09379cab
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nicolas Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 24, Iss 19, p 3561 (2019)
Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that tempera
Externí odkaz:
https://doaj.org/article/a5ad34285ea2409ab342e2ae5dd5e042
Autor:
Konrad V. Miller, Roberto Noguera, Jordan Beaver, Cristina Medina-Plaza, Anita Oberholster, David E. Block
Publikováno v:
Molecules, Vol 24, Iss 7, p 1275 (2019)
Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic m
Externí odkaz:
https://doaj.org/article/848636c08ea44bf894f153234d7ef20d
Publikováno v:
American Journal of Enology and Viticulture. 72:101-105
Oak barrels are often used to give wine, beer, and distilled beverages flavors and colors. However, microorganisms can penetrate into the wood, making cleaning and sterilization difficult. This can lead to undesired microbial growth in the contents o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa3686253e3b245a24a9558db5ce7e46
https://doi.org/10.5344/ajev.2020.20047
https://doi.org/10.5344/ajev.2020.20047
Autor:
Konrad V. Miller, David E. Block
Publikováno v:
Unit Operations in Winery, Brewery, and Distillery Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c81f244a093cd3893c3d337a95c26645
https://doi.org/10.1201/9781003097495-12
https://doi.org/10.1201/9781003097495-12
Autor:
David E. Block, Konrad V. Miller
Publikováno v:
Unit Operations in Winery, Brewery, and Distillery Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86d6c2f8809532537d82b949b6c25b9f
https://doi.org/10.1201/9781003097495-5
https://doi.org/10.1201/9781003097495-5
Autor:
David E. Block, Konrad V. Miller
Publikováno v:
Unit Operations in Winery, Brewery, and Distillery Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::947f62911f348ca3edfb7dba2fe780ab
https://doi.org/10.1201/9781003097495-2
https://doi.org/10.1201/9781003097495-2