Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Samantha Fairbairn"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Consumers’ mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences. This study explores
Externí odkaz:
https://doaj.org/article/fa62dddb50594066bfef7f614c0134df
Autor:
Samantha Fairbairn, Alexander McKinnon, Hannibal T. Musarurwa, António C. Ferreira, Florian F. Bauer
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classi
Externí odkaz:
https://doaj.org/article/225c0a92012840b08c85981daf49d568
Autor:
Samantha Fairbairn, L. Engelbrecht, Mathabatha Evodia Setati, M. Du Toit, Florian Bauer, Debra Rossouw, Benoit Divol
Publikováno v:
Food Microbiology. 96:103712
The outcome of co- or sequential inoculation of Lachancea thermotolerans in winemaking remains unpredictable due to a lack of integrated data regarding the impact of grape juice composition on L. thermotolerans fermentation behaviour. Here, we invest
Autor:
Carla S. Silva Teixeira, Ana Rita Monforte, Florian Bauer, Rosa Martins, Samantha Fairbairn, António César Silva Ferreira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
This work describes the utility and efficiency of a metabolic profiling pipeline that relies on an unsupervised and untargeted approach applied to a HS-SPME/GC-MS data. This noninvasive and high throughput methodology enables “real time” monitori
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 35, Issue: 2, Pages: 168-177, Published: 2014
Scopus-Elsevier
Scopus-Elsevier
The sensory description of wine uses the widest range of descriptive terminology of all food products, reflecting the complex nature of a product whose character depends on the balance of hundreds of individual flavour-active compounds. There are man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2032d0cb422f385364c72ae69277908
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042014000200016&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042014000200016&lng=en&tlng=en