Zobrazeno 1 - 10
of 148
pro vyhledávání: '"icewine"'
Autor:
Jing Li, Mengnan Hong
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consu
Externí odkaz:
https://doaj.org/article/8144177fdcd0420684c623532670ac07
Akademický článek
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Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Non-Saccharomyces yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non-Saccharomyces yeast species, Torulaspora delbrueckii is often studied and used in wi
Externí odkaz:
https://doaj.org/article/62de50c68da548adbb1fd8004765ce23
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Fermentation, Vol 8, Iss 8, p 413 (2022)
The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluate
Externí odkaz:
https://doaj.org/article/6515b5cd1eeb448385a292e8ab457bab
Publikováno v:
Fermentation, Vol 7, Iss 4, p 211 (2021)
The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehen
Externí odkaz:
https://doaj.org/article/de2054f435e544aaa5076c54540d52a4
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understandin
Externí odkaz:
https://doaj.org/article/7100e87d0e0a4a11953cedca0c7f879f
Autor:
Qian Ge, Chunfeng Guo, Jing Zhang, Yue Yan, Danqing Zhao, Caihong Li, Xiangyu Sun, Tingting Ma, Tianli Yue, Yahong Yuan
Publikováno v:
Foods, Vol 10, Iss 7, p 1452 (2021)
In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegen
Externí odkaz:
https://doaj.org/article/9e74f680a6e54814972c639e92d0cae3
Autor:
Viktoriia Lutskova, Irina Martirosyan
Publikováno v:
Fermentation, Vol 7, Iss 1, p 7 (2021)
Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromat
Externí odkaz:
https://doaj.org/article/47d2dd8544eb4e849f70db84de172e57
Publikováno v:
Molecules, Vol 25, Iss 11, p 2657 (2020)
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (b
Externí odkaz:
https://doaj.org/article/5a6b7fc2c0894910b301fdc6c3b1e9f2