Výsledky vyhledávání

Akademický článek

Influences of Processing Methods on Elderberry (Sambucus nigra L.) Wine Quality

Autor: Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot

Publikováno v: International Journal of Fruit Science, Vol 24, Iss 1, Pp 389-403 (2024)

Elderberry fruit is available in the market and is becoming more popular. However, winemaking techniques are under-studied with this fruit. This study aimed to determine the impact of three processing methods on elderberry wine quality. The methods w

Externí odkaz: https://doaj.org/article/0257348b51364b6cbad826ad86e65eb6

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Cold-driven strategies as pre-fermentative techniques on winemaking: A review

Autor: Sperotto, Gabriela ^a, Marçal, Ellen Nunes ^a, Campos, Fábio Martins ^{a, b}, de Souto, Valter Oliveira ^a, Comparin, Sheila Joviana ^c, Nogueira, Alessandro ^a, Lazzarotto, Marcelo ^{a, d, ⁎}

Publikováno v: In Food Chemistry 15 January 2025 463 Part 4

Zobrazit plný text záznamu

Akademický článek

Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact

Autor: Yao, Xue-Chen ^{a, b}, Zhang, Hua-Lin ^{a, b}, Ma, Xin-Rui ^a, Xia, Nong-Yu ^{a, b}, Duan, Chang-Qing ^{a, b}, Yang, Wei-Ming ^c, Pan, Qiu-Hong ^{a, b, ⁎}

Publikováno v: In Food Chemistry 15 March 2024 436

Zobrazit plný text záznamu

Akademický článek

生物柴油低温过滤阻塞性能的影响因素及评价方法Influencing factors and evaluation methods of low-temperature filtration blocking performance of biodiesel

Autor: 夏鑫，蔺建民，李妍，杨鹤，陶志平，丁晓亮 XIA Xin, LIN Jianmin, LI Yan, YANG He, TAO Zhiping, DING Xiaoliang

Publikováno v: Zhongguo youzhi, Vol 48, Iss 5, Pp 103-108 (2023)

生物柴油低温过滤阻塞性能差是阻碍生物柴油发展的重要原因之一。为了加强生物柴油行业规范化，促进生物柴油产业健康发展，综述了生物柴油低温过滤阻塞性能的影响因素和评价方法，�

Externí odkaz: https://doaj.org/article/66681cdefff5416aa2d1f6d96ee3cc53

Zobrazit plný text záznamu

Akademický článek

Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties

Autor: Yi-Lin Ge, Nong-Yu Xia, Ya-Chen Wang, Hua-Lin Zhang, Wei-Ming Yang, Chang-Qing Duan, Qiu-Hong Pan

Publikováno v: Molecules, Vol 29, Iss 14, p 3250 (2024)

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma comp

Externí odkaz: https://doaj.org/article/a31df932ea644b56a867acdc2dcce3f9

Zobrazit plný text záznamu

Plný text ve formátu HTML