<p>(a) Effect of temperature on esters and alcohols formation during alcoholic fermentation of mixtures of freeze dried grape must and freeze dried biocatalysts. Tr: compounds <1 µg/L (traces), nd: not detected. FDNCB: Freeze dried NC-yeast biocatalyst, FFDC: Free freeze dried cells. (b) Effect of temperature on the ratio of esters-to-alcohols formed during alcoholic fermentation of mixtures of freeze dried grape must and freeze dried biocatalysts. (c) Effect of temperature on the (%) percentage of ethyl acetate and amyl alcohols on total volatiles formed during alcoholic fermentation of mixtures of freeze dried grape must and freeze dried biocatalysts. Plots show means of three replicates with standard errors. (d) Sensory evaluation of com...
The real reducing sugar-free extracts and the calculated extracts of wines vary significantly with f...
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ an...
Wine is a very complex matrix consisting of variety of compounds, such as polyphenols, aroma compoun...
<p>(a) Fermentation kinetics observed at 1°C of freeze dried mixture of invert sugar and NC-yeast bi...
Preservation, risk of contamination, transportation and storage costs (e.g. refrigeration) are the m...
The effects of three preparation techniques on the oenological properties of a yeast autolysate were...
Repeated batch fermentations of grape must at different temperatures were performed using immobilize...
Copyright © 2007 American Chemical SocietyThis paper describes the use of frozen-stored red must as ...
A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1...
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly value...
Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving o...
The biochemical constituents in wine stocks that influence the flavor and quality of wine are invest...
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from g...
The alcoholic fermentation has a marked impact on wine aroma. During this phase, several compounds a...
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromati...
The real reducing sugar-free extracts and the calculated extracts of wines vary significantly with f...
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ an...
Wine is a very complex matrix consisting of variety of compounds, such as polyphenols, aroma compoun...
<p>(a) Fermentation kinetics observed at 1°C of freeze dried mixture of invert sugar and NC-yeast bi...
Preservation, risk of contamination, transportation and storage costs (e.g. refrigeration) are the m...
The effects of three preparation techniques on the oenological properties of a yeast autolysate were...
Repeated batch fermentations of grape must at different temperatures were performed using immobilize...
Copyright © 2007 American Chemical SocietyThis paper describes the use of frozen-stored red must as ...
A freeze-dried immobilized biocatalyst produced by immobilization of Saccharomyces cerevisiae AXAZ-1...
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly value...
Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving o...
The biochemical constituents in wine stocks that influence the flavor and quality of wine are invest...
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from g...
The alcoholic fermentation has a marked impact on wine aroma. During this phase, several compounds a...
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromati...
The real reducing sugar-free extracts and the calculated extracts of wines vary significantly with f...
Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ an...
Wine is a very complex matrix consisting of variety of compounds, such as polyphenols, aroma compoun...