Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Nicholas A. Wendrick"'
Publikováno v:
Beverages, Vol 10, Iss 2, p 38 (2024)
Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The
Externí odkaz:
https://doaj.org/article/2ecf3fdba3844f2aadd1d195236404bb
Publikováno v:
Beverages, Vol 7, Iss 3, p 66 (2021)
Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, l
Externí odkaz:
https://doaj.org/article/b5c8c5d16b1d4fe2a1ad06e487f4ab11
Publikováno v:
EDIS. 2020
The objective of this new 5-page guide is to provide information on how to successfully carbonate beverages on a small scale. Included is information on the benefits of carbonation, common carbonation levels, pros and cons of different carbonation me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b40c7ef57e85622a58818a1dc849def
https://doi.org/10.32473/edis-fs379-2020
https://doi.org/10.32473/edis-fs379-2020
Publikováno v:
Beverages, Vol 7, Iss 66, p 66 (2021)
Beverages
Volume 7
Issue 3
Beverages
Volume 7
Issue 3
Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c05799dbf8c6fb0635c1359056d14385
https://doi.org/10.3390/beverages7030066
https://doi.org/10.3390/beverages7030066