Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider

Development and use of microbiological criteria for foods

Institute of Food Science and Technology (UK), London (United Kingdom)

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:m00/25071 / BLDSC - British Library D...

Assessment of ciders typicality characterisation through odorant volatile compounds

Villière, Angélique
Arvisenet, Gaëlle
Prost, Carole
SEROT, Thierry

July 2008

International audienceThis work intended to determine the compounds responsible for the typicality o...

The role of flavour preference conditioning in the initiation of likeing for caffeinated drinks

Tinley, Elizabeth Mary

January 2002

Available from British Library Document Supply Centre- DSC:DXN057366 / BLDSC - British Library Docum...

Influence of cider-making technology on cider taste

Mangas, J. J.
Cabranes, C.
Moreno, J.
Gomis, D.

January 1994

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together w...

Influence of Cider-Making Technology on Cider Taste

Mangas Alonso, Juan J.
Cabranes, Carmen
Moreno Fernández, Javier
Gomis, G. B.

December 1994

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together w...

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Villière, Angélique
Arvisenet, Gaëlle
Bauduin, Remi
Le Quéré, Jean-Michel
SEROT, Thierry

February 2015

International audienceThis study was performed to explore the relationships between some parameters ...

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits

Rodríguez Madrera, Roberto
Picinelli Lobo, Anna M.
Mangas Alonso, Juan J.

January 2010

The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits...

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

Madeleine L. Way
Joanna E. Jones
Rocco Longo
Robert G. Dambergs
Nigel D. Swarts

September 2022

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which...

A study of factors influencing consumer preference for certain beers with particular reference to flavour

Pierson, B

January 1980

SIGLEAvailable from British Library Document Supply Centre- DSC:D35158/81 / BLDSC - British Library ...

Influence of food texture on flavour and taste perception

Baines, Z.V
Cranfield Inst. of Technology (United Kingdom)

January 1988

SIGLEAvailable from British Library Document Supply Centre- DSC:DX79862 / BLDSC - British Library Do...

Screening of cider yeasts for sparkling cider production (Champenoise method)

Suárez, Belén
Pando, Rosa
Lastra, Ana
Mangas, J.J. (Juan)

May 2011

A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS...

The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer

Pascoe, Helen M.

January 2002

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN057949 / BLDSC - British Library ...

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

Buron, Nicolas
Coton, Monika
Legendre, Patrick
Ledauphin, Jérôme
Kientz-Bouchart, Valérie
Guichard, Hugues
Barillier, Daniel
Coton, Emmanuel

February 2012

International audienceDifferent Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider st...

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

Fabien Cousin

July 2017

Production of fermented apple beverages is spread all around the world with specificities in each co...

Diversity and dynamics of bacterial and fungal communities in cider for distillation

Misery, B.
Legendre, Patrick
Rué, Olivier
Bouchart, Valérie
Guichard, H.
Laplace, Jm.
Cretenet, M.

February 2021

International audienceBacterial and fungal population dynamics in cider for distillation have so far...

Development and use of microbiological criteria for foods

Institute of Food Science and Technology (UK), London (United Kingdom)

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:m00/25071 / BLDSC - British Library D...

Assessment of ciders typicality characterisation through odorant volatile compounds

Villière, Angélique
Arvisenet, Gaëlle
Prost, Carole
SEROT, Thierry

July 2008

International audienceThis work intended to determine the compounds responsible for the typicality o...

The role of flavour preference conditioning in the initiation of likeing for caffeinated drinks

Tinley, Elizabeth Mary

January 2002

Available from British Library Document Supply Centre- DSC:DXN057366 / BLDSC - British Library Docum...

Influence of cider-making technology on cider taste

Mangas, J. J.
Cabranes, C.
Moreno, J.
Gomis, D.

January 1994

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together w...

Influence of Cider-Making Technology on Cider Taste

Mangas Alonso, Juan J.
Cabranes, Carmen
Moreno Fernández, Javier
Gomis, G. B.

December 1994

Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together w...

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Villière, Angélique
Arvisenet, Gaëlle
Bauduin, Remi
Le Quéré, Jean-Michel
SEROT, Thierry

February 2015

International audienceThis study was performed to explore the relationships between some parameters ...

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits

Rodríguez Madrera, Roberto
Picinelli Lobo, Anna M.
Mangas Alonso, Juan J.

January 2010

The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits...

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

Madeleine L. Way
Joanna E. Jones
Rocco Longo
Robert G. Dambergs
Nigel D. Swarts

September 2022

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which...

A study of factors influencing consumer preference for certain beers with particular reference to flavour

Pierson, B

January 1980

SIGLEAvailable from British Library Document Supply Centre- DSC:D35158/81 / BLDSC - British Library ...

Influence of food texture on flavour and taste perception

Baines, Z.V
Cranfield Inst. of Technology (United Kingdom)

January 1988

SIGLEAvailable from British Library Document Supply Centre- DSC:DX79862 / BLDSC - British Library Do...

Screening of cider yeasts for sparkling cider production (Champenoise method)

Suárez, Belén
Pando, Rosa
Lastra, Ana
Mangas, J.J. (Juan)

May 2011

A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS...

The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer

Pascoe, Helen M.

January 2002

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN057949 / BLDSC - British Library ...

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

Buron, Nicolas
Coton, Monika
Legendre, Patrick
Ledauphin, Jérôme
Kientz-Bouchart, Valérie
Guichard, Hugues
Barillier, Daniel
Coton, Emmanuel

February 2012

International audienceDifferent Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider st...

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

Fabien Cousin

July 2017

Production of fermented apple beverages is spread all around the world with specificities in each co...

Diversity and dynamics of bacterial and fungal communities in cider for distillation

Misery, B.
Legendre, Patrick
Rué, Olivier
Bouchart, Valérie
Guichard, H.
Laplace, Jm.
Cretenet, M.

February 2021

International audienceBacterial and fungal population dynamics in cider for distillation have so far...

Development and use of microbiological criteria for foods

Institute of Food Science and Technology (UK), London (United Kingdom)

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:m00/25071 / BLDSC - British Library D...

Assessment of ciders typicality characterisation through odorant volatile compounds

Villière, Angélique
Arvisenet, Gaëlle
Prost, Carole
SEROT, Thierry

July 2008

International audienceThis work intended to determine the compounds responsible for the typicality o...

The role of flavour preference conditioning in the initiation of likeing for caffeinated drinks

Tinley, Elizabeth Mary

January 2002

Available from British Library Document Supply Centre- DSC:DXN057366 / BLDSC - British Library Docum...

Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider

Abstract

Extracted data

Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider

Abstract

Extracted data

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