Zobrazeno 1 - 10
of 105
pro vyhledávání: '"ethanol reduction"'
Autor:
Giuseppe Montevecchi, Arianna Ricci, Francesca Masino, Valentina Ferrari, Andrea Versari, Andrea Antonelli
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100776- (2024)
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some
Externí odkaz:
https://doaj.org/article/b701ae2f30604998982248af0474cdc0
Akademický článek
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Akademický článek
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Autor:
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1338 (2023)
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and fo
Externí odkaz:
https://doaj.org/article/d4cab9b2982a49b4b910710ed3ef0b4d
Akademický článek
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Publikováno v:
Journal of Fungi, Vol 8, Iss 3, p 259 (2022)
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. ol
Externí odkaz:
https://doaj.org/article/267323377ff94c42831f84eea9c62db8
Publikováno v:
Foods, Vol 10, Iss 5, p 1047 (2021)
In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-S
Externí odkaz:
https://doaj.org/article/311568b9b79342f184a08e9efba28a9d
Autor:
Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, Andreea Popîrdă
Publikováno v:
Foods, Vol 10, Iss 2, p 247 (2021)
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging sta
Externí odkaz:
https://doaj.org/article/f8137f164e6f406ab2bdae1e73b1a749
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 658 (2020)
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening
Externí odkaz:
https://doaj.org/article/b601256daaf5473998cde3577e5692f4
Autor:
Javier Alonso-del-Real, Alba Contreras-Ruiz, Gabriel L. Castiglioni, Eladio Barrio, Amparo Querol
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on
Externí odkaz:
https://doaj.org/article/3bcab2848e6649c5b6a8dacac6359314