Zobrazeno 1 - 10
of 210
pro vyhledávání: '"Volatile acidity"'
Autor:
Joana P. Guedes, Tiago Vidal Cardoso, Ticiana Fernandes, Filipa Mendes, M. Margarida Baleiras-Couto, Filomena L. Duarte, Maria João Sousa, Ricardo Franco-Duarte, Susana R. Chaves, Manuela Côrte-Real
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e36975- (2024)
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of addi
Externí odkaz:
https://doaj.org/article/b247e591635e4b45a116db33c56ae383
Autor:
Dan Zgardan, Irina Mitina, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Cristina Grajdieru, Emilia Behta, Fatih Inci, Nedim Haciosmanoglu
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 79 (2023)
Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them
Externí odkaz:
https://doaj.org/article/c90ab8c5263d4577ba0fcc601f8c189e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Antonio Morata, Elena Adell, Carmen López, Felipe Palomero, Elena Suárez, Silvia Pedrero, María Antonia Bañuelos, Carmen González
Publikováno v:
Beverages, Vol 9, Iss 1, p 16 (2023)
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the
Externí odkaz:
https://doaj.org/article/4b816abb3a99421b9de3b3a27c052c4c
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes fo
Externí odkaz:
https://doaj.org/article/9d7762e8566649408f341396e37e10da
Autor:
Lubomír Lampíř, Jiří Žaloudek
Publikováno v:
Horticultural Science, Vol 45, Iss 4, Pp 211-218 (2018)
The impact of summer canopy management was investigated in Vitis vinifera L., cv. Riesling. Sugar and organic acid concentrations were measured for the six defoliation treatments. Titratable acidity (TA) was measured twice before harvest and once at
Externí odkaz:
https://doaj.org/article/7105d31e521c466a9556aff0e58b01aa
Publikováno v:
Molecules, Vol 26, Iss 15, p 4571 (2021)
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologie
Externí odkaz:
https://doaj.org/article/093559b26d6d4e4ca36edc58a2b71b6f
Publikováno v:
Ciência e Técnica Vitivinícola, Vol 32, Iss 1, Pp 1-11 (2017)
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic ac
Externí odkaz:
https://doaj.org/article/3dbb465b9156477e8673d3cd217e8864
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking
Autor:
Ramon Gonzalez, Jordi Tronchoni, Ana Mencher, José Antonio Curiel, Alda Joao Rodrigues, Laura López-Berges, Cristina Juez, Kiran Raosaheb Patil, Paula Jouhten, Noelia Gallego, Alejandra Omarini, Mariana Fernández-Preisegger, Pilar Morales
Publikováno v:
Frontiers in Microbiology, Vol 9 (2019)
[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck ferm
Externí odkaz:
https://doaj.org/article/f66c309ce29c4725bde0ab7393b2e89d